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The Ultimate Chocolate Chip Pumpkin Muffins

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The Ultimate Chocolate Chip Pumpkin Muffins from @kitchenmagpie

My Chocolate Chip Pumpkin Muffins have been a favourite of my family for years. This is the best recipe I have ever put together that uses whole wheat flour in a muffin, and you can’t even tell, which is the kicker for me. Why eat something that’s whole wheat just because it’s healthier, but you don’t really enjoy it that much. I also love that applesauce replaces the oil just as easy as pie, and I actually prefer them made with applesauce for that little extra flavor.

The Ultimate Chocolate Chip Pumpkin Muffins from @kitchenmagpie

There is very little sugar and what I use is brown instead of white, plus only 1/2 cup of chocolate chips instead of the usual entire cup. You also need large amounts of spices to make up for the lack of sugar in the base, and the amounts I add make up for it nicely. As long as it’s a hit with the kids, you won’t find me changing my recipe!

These chocolate chip pumpkin muffins out as beautifully rounded topped muffins.

The Ultimate Chocolate Chip Pumpkin Muffins from @kitchenmagpie

Healthy, Hearty and Has chocolate. The three H’s. Yum!

Happy Baking!

Love,

Karlynn

 

The Ultimate Chocolate Chip Pumpkin Muffins from @kitchenmagpie

 

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The Ultimate Chocolate Chip Pumpkin Muffins

  • Author:
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 12 muffins
  • Category: muffins
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Description

Whole wheat, applesauce and chocolate chips make these truly the ultimate Chocolate Chip Pumpkin Muffins!

Ingredients

  • 2 eggs
  • 1 cup of pumpkin
  • 3/4 cup of brown sugar
  • 1/3 cup of oil or applesauce
  • 1/4 cup of water
  • 1 1/2 cups of whole wheat flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F.
  2. Crack the eggs into your mixing bowl and mix.
  3. Add in your oil or applesauce, I only had oil in my cupboards this time, and I really wish I had the applesauce instead, it’s so much healthier and adds a nice natural sweetness to the recipe.
  4. Add in the pumpkin and water. Stir.
  5.  Stir in the brown sugar until dissolved as much as possible.
  6. In another bowl, whisk together the flour, spices, baking soda and powder. Add in your chocolate chips.
  7. Mix them into the  wet mixture until just combined. When baking with pumpkin, you can’t over handle it or the end baked result goes rubbery. Add the dry mix into the wet, and very gently mix it together until just…JUST….mixed.
  8. Fill the muffin tins to about 3/4 full. Bake them at 375 for 15 or so minutes until done.

Nutrition

  • Serving Size: 1 muffin

 

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    ★☆ ★☆ ★☆ ★☆ ★☆

  2. My mom and I peeled my Halloween pumpkins, boiled the good inside part, and then mashed them, and put them in separate bags, each holding a cup so you didn’t have to measure. Best idea my mom ever had, and I had natural pumpkin for baking ALL this past year! It does take some effort but boy, its worth it and I can’t wait to get another years supply done. I also have a great blender this year to aid me instead of mashing.

    Thanks for the compliments, I love taking the pictures, it’s fun!

    Reply

  3. I’m just going through your blog now (Was looking at the blue berry scones). I really like how you have pictures for every step. It’s really helpful! Processing and freezing the pumpkins is a good idea. I need to do that myself this year. Do you just puree them in a blender and then freeze everything?

    Reply