No one will know that these quick-to-make, delicious pumpkin-chocolate muffins are 100% whole wheat. It can be our little secret.
Pumpkin Chocolate Muffins
Servings
12 Servings
Ingredients
- Cooking spray
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup packed brown sugar
- 3 tablespoon unsulphured molasses
- 1/4 cup canola oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup milk mixed with 1 teaspoon lemon juice soy, almond or cow’s milk
- 1/2 cup dark chocolate chips or chunks
Instructions
- Preheat oven to 400ºF. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, sift together flour, baking soda, salt, and spices.
- In another large bowl stir together the sugar, molasses, oil and eggs. Whisk in the pumpkin and vanilla.
- Mix the flour mixture into the wet ingredients half at a time, alternating with the buttermilk. Mix until just combined. Do not overmix.
- Pour the batter into prepared muffin tins and top with chocolate. Bake for 20 minutes or until toothpick inserted comes out clean.
- Let cool for 15 minutes.
The small one, 15 ounces.
What size can of pumpkin are you using in this recipe? Thanks!
I would think so, maybe 40 minutes. But check as you go.
Can I make this as a loaf? If so, what do y recommend for baking time? What about mini muffins?
These work well topped with walnuts or pumpkin seeds too if you don’t want the chocolate.
These are delicious all year round, but particularly good in the fall. I love them for breakfast they really fill me up.
These are the best Fall muffins, thanks for sharing. And you really can’t taste the whole wheat.