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Pumpkin Chocolate Chip Muffins

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  • Pumpkin Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins


Author: Aušra

Date:

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 tsp. vanilla sugar

  • 1/2 cup chocolate chunks (I used only 50g)

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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