Pumpkin Chocolate Chip Muffins
photo by Jocelyn Villalon
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 236.59 ml canned pumpkin
- 118.29 ml water
- 59.14 ml canola oil
- 29.58 ml ground flax seeds
- 4.92 ml vanilla
- 236.59 ml whole wheat flour
- 157.80 ml whole wheat pastry flour
- 236.59 ml sugar
- 4.92 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 2.46 ml cinnamon
- 1.23 ml nutmeg
- 78.78 ml chocolate chips or 78.78 ml carob chips
- 118.29 ml walnuts or 118.29 ml pecans, chopped
directions
- Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
- Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
- In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
- Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
- Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
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Reviews
-
These are so awesome. My GF was actually disappointed that they were healthy because she wanted to feel bad about eating them. I did have to add a little bit more water to get the mix right but other than that I followed the recipe exactley as written. I think next time I might add more spice to the mix, like some all spice or ginger to really bring out the pumpkin taste.
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These muffins are AWESOME!! A great recipe that has enough sweetness but lots of healthy ingredients. I made a few changes/substitutions though; I used 1 cup whole wheat flour and 2/3 cup all purpose flour, and cut down the sugar to 1/2 cup. I used about 1/3 to 1/2 cup chocolate chips. It is a dense muffin, but so good. I used an extra large muffin tin for this one (6) and cooked at the same temperature and time. Thanks for sharing!
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Tweaks
RECIPE SUBMITTED BY
I love whole foods and fish and dislike meat. I am also a part-time vegan and catholic (check out http://flaxonfriday.blogspot.com/). I enjoy cooking for myself, my husband, and my little girl. I cook to manage my IBS.