Pumpkin Chocolate Chip Muffins

Make these easy healthy muffins any time of year for a filling breakfast, snack or treat!

 
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We have a slight obsession with 100% pure canned pumpkin. It can be used in so many different ways besides pumpkin pie. We’re talking smoothies, oatmeal, chili and baked treats like these little muffins. The great thing about using canned pumpkin in baked goods is that it helps add moisture and can be swapped in for oil, eggs and butter. It also adds a good amount of vitamin A (important for immunity, vision and reproduction).

To boost the nutrition a little more, we used whole wheat pastry flour to add a bit more fiber, protein and vitamins compared to regular flour. And, pastry flour helps make the muffins light and fluffy.

We love storing these in the freezer and grabbing for a lazy Sunday brunch with scrambled eggs and fresh fruit. We hope you love them as much as we do - enjoy!

Pumpkin Chocolate Chip Muffins

Make these easy healthy muffins any time of year for a filling breakfast, snack or treat!

Makes: 24 Muffins

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Bake Time:

Ingredients:
  • 1 3/4 cup sugar
  • 1 (15 oz) can 100% pumpkin (not pie filling)
  • ½ cup canola oil
  • ½ cup nonfat Greek vanilla yogurt (alternative: ½ cup applesauce)
  • 2 large eggs
  • 3 cups whole wheat pastry flour
  • ½ Tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 ¼ tsp salt
  • 1 tsp baking soda
  • 1 cup chocolate chips

Instructions:
  1. Preheat oven to 350 degrees F.
  2. Grease (or spray with non-stick baking spray) or line muffin tins with paper liners.
  3. In a large bowl, whisk together sugar, pumpkin, oil, yogurt and eggs.
  4. In a separate, medium-sized bowl, combine flour, cinnamon, pumpkin pie spice, salt, and baking soda.
  5. Gradually add flour mixture to pumpkin mixture until combined. Stir in chocolate chips.
  6. Divide batter among 24 prepared muffin tins.
  7. Bake for 15-20 minutes, or until toothpick inserted in middle of muffin comes out clean.

NUTRITION PROFILE

200 calories, 8 g total fat, 2 g saturated fat, 0 g trans fat, 15 mg cholesterol, 180 mg sodium, 32 g carbohydrates, 3 g fiber, 20 g sugar, 4 g protein