Pumpkin Chocolate Chip Muffins
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These muffins are really good, because they are very moist, not very sweet and of course – they are with chocolate! My kids just love them and at one time ate almost everything (my hubby helped them a little bit 🙂 ). So we agreed that we will repeat very soon.
Pumpkin Chocolate Chip Muffins
Time needed:
Yields: 12 mini muffins
Calories: 104 kcal / mini muffin
Ingredients:
1 cup = 237 ml
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup ground flaxseed or wheat germ
- 2 tsps. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup low-fat milk
- 1/3 cup canola oil
- 1/2 cup chocolate chunks (I used only 50g)
1 tsp. vanilla sugar
Directions:
- Preheat the oven to 180°C. Lightly coat 24 mini muffin cups with butter and set aside.
- Whisk together the flours, ground flaxseed, baking powder, cinnamon and salt in a large bowl
- Combine the pumpkin, eggs, brown sugar, oil, milk and vanilla in a medium bowl and stir until well combined.
- Pour the liquid ingredients over the dry ingredients and stir until just moistened.
- Stir in the chocolate chips.
- Spoon the batter into the prepared muffin cups.
- Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. When making 12 full-size muffins, bake for 20 to 23 minutes.
- Transfer the pan on a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.
- Enjoy!
Source: MealMakeover Moms
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