Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins are made with white whole wheat flour, ground flaxseed, pumpkin puree, applesauce, avocado oil, warm cinnamon, and semi-sweet chocolate chips. They are tender, flavorful, and freezer-friendly.
Equipment
- oven
- two 12-cup muffin tins
- paper liners optional
- large mixing bowl
- small mixing bowl
- whisk
- cooling rack
Ingredients
- 2 1/2 cups white whole wheat flour (sub: 1 1/2 cups whole wheat + 1 cup all purpose flour)
- 1/2 cup ground flaxseed (sub: oats)
- 1 cup sugar (sub: coconut sugar for a healthier alternative)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups pumpkin puree (about a 15-ounce can)
- 2/3 cup avocado oil (sub: melted coconut oil)
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease two 12-cup muffin tins or line them with paper liners.
- In a large mixing bowl, combine the flour, flax, sugar, baking soda, baking powder, cinnamon, and salt.
- Publicité
- In a smaller bowl, whisk together the pumpkin puree, oil, applesauce, eggs, and vanilla extract.
- Stir wet mixture into dry ingredients; mix just until combined (do not over mix).
- Stir in the chocolate chips.
- Spoon the batter into the prepared muffin tins until each one is almost full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20-22 minutes for two pans (or 18-20 for one). Note: Silicone pans will take a few minutes longer to bake. To check for doneness, insert a toothpick and if it comes out clean then muffins are done.
- Let cool on a cooling rack for 10 minutes in the tin. Remove muffins and place on the cooling rack a bit longer.
Notes
Freezer Instructions: Bake muffins as directed, let them cool completely, then place them in a gallon-sized freezer bag or container, seal tightly, and store for up to 3 months. Thaw in the refrigerator or warm in the microwave. Dairy-Free Version: Omit the chocolate chips or use a dairy-free brand such as Enjoy Life Chocolate Chips. Gluten-Free Version: Use the gluten-free Pumpkin Muffin recipe referenced in the source. Pumpkin Alternative: Butternut squash puree or sweet potato puree can be used instead of pumpkin.