I have a new recipe for you today! This is a recipe directly from a great blog called Sally's Baking Addiction. I've made these twice now and they go so fast! I recommend making a double batch so you can freeze some for later (if they last that long!). I always make some without chocolate chips because my boys don't like chocolate, but the rest of us do so this is a recipe for Whole Wheat Pumpkin Muffins with Chocolate Chips. The original recipe calls for mini chocolate chips which work great, but I had chocolate chunks on hand today, so that's what I used.
Here's the recipe! Also see the recipe on SallysBakingAddiction.com
Mini Whole Wheat Pumpkin Muffins
1 and ¾ cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
½ cup brown sugar or coconut sugar, or half brown sugar and half honey
1 cup pumpkin puree
1/3 cup unsalted butter, melted (or coconut oil melted)
1 tsp vanilla extract
1/3 cup milk (any kind of milk will work)
½ cup chocolate chips
Preheat oven to 350°F. Spray mini muffin pan with nonstick cooking spray.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside. In a medium bowl, whisk the eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the chocolate chips. Fold everything together gently just until combined.
Fill muffin cups ¾ full. Bake for about 12 minutes or until a toothpick inserted into the center comes out clean.
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