Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins come together in a snap. No one would guess they are made with whole-grain flour and honey-sweetened. Not only are they easy to make, but incredibly delicious.
Ingredients
- 1 ¼ cup (6.25 ounces) wheat flour see note
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 large egg
- ¾ cup (6.25 ounces) pumpkin puree see note
- ¼ cup (2.25 ounces) applesauce
- 1 ½ tablespoons (0.8 ounces) canola oil
- ½ cup (6 ounces) raw honey
- ½ cup (4 ounces) buttermilk
- ½ cup (3 ounces) chocolate chips + more for sprinkling optional
Instructions
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Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
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In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
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In a large bowl, whisk together egg, pumpkin puree, applesauce, oil, honey, and buttermilk. If using pumpkin puree from a can add an additional 2 tablespoons of warm water. No need to add the additional water for homemade pumpkin or other winter squash puree.
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Add dry ingredients to wet ingredients and chocolate chips on the very top. Mix together just until no flour streaks remain, being careful not to overmix.
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Divide batter evenly between prepared muffin tins. A #20 cookie scoop makes it really easy. Sprinkle tops with additional chocolate chips, if desired. Bake in preheated oven for 18-20 minutes until muffin tops spring back and a toothpick inserted in center comes out clean.
Recipe Notes
1. I've made this recipe with white wheat flour as well as a other whole-grain flours. Including a combination of spelt, brown rice, and barley flour. I've not tried with regular wheat flour, but I'm guessing it should work just fine.
2. All pumpkin purees are not the same, even canned pumpkin purees. That makes pumpkin a tricky ingredient to use in recipes. I've based this recipe off of homemade pumpkin puree which is usually more runny than store-bought canned pumpkin puree. I have tested it with canned purees as well and I've found that it comes out equally delicious as long as the canned puree gets "watered" down a bit. Using Libby's as a standard for the canned varieties, I've found that if you add 2 tablespoons of warm water along with the canned pumpkin puree, the texture came out similar to when I made this recipe with homemade pumpkin puree. When the batter is fully mixed it should resemble a cake batter consistency. If it is too thick (due to your pumpkin puree being thicker than Libby's) add additional water, if needed.
3. My preferred chocolate chips in this recipe are the Ghirardelli brand of dark chips but you can try any kind you like.
4. You can make this dairy free but substituting water for the buttermilk and using dairy free chocolate chips. I'm also fairly certain you could make this gluten free using gluten free flour, but I haven't actually tried it. Report back, friends, if you do. I'd love to hear.