Pumpkin pie filling is usually already spiced and sweetened and you don’t want a muffin that’s too sweet and overly spiced. You also have the option to opt-out of these cookies. Yields: 12 regular size muffins or 24 mini muffins. I’d love to hear about them in the comments below! 3/4 cup sugar. Thanks for reading! *I sometimes add in applesauce but I do not use in place of oil. They came together so easily. These muffins are perfect for fall or autumn (what do you like to call this season?) This is a delicious and moist muffin recipe! Thanks for stopping by! If you make them be sure to leave a comment & a rating so I know how you liked them. I hardly ever have any pumpkin puree at home, and that might change soon ! Hi Monique – I am considering baking these soon and I was wondering if it would be ok to substitute olive oil for coconut oil? I’m pinning this , Such beautiful pictures! They freeze well, just pull one out of the freezer and thaw overnight in the refrigerator. I decided to switch out regular all-purpose flour for whole wheat flour to give the muffins a slight wheat flavour, a little more texture and bulk, but fortunately, the end result will not be dense. Love these! Then, pour the pumpkin puree mixture into the flour mixture and stir until combined and the batter is smooth. This healthy pumpkin muffin recipe is a great base for delicious toppings, too. Learn how your comment data is processed. Home » Breakfast » Pumpkin Chocolate Chip Whole Wheat Muffins. This recipe comes together in just a half hour and cools to absolute perfection. Thanks for the yummy recipe! Hi Monique! I was craving a pumpkin muffin once September rolled around. Made the pumpkin muffins tonight- and messed up recipe by accident (used whole can of pumpkin)- so tried to fix by putting in 3/4 cup of ground flax to soap up extra pumpkin (sigh.. . Call Me Betty Blog © 2019 All rights Reserved. I was beyond excited! Set aside. I’ve tried so many pumpkin bread recipes over the year- always looking for one that’s not full of sugar but also isn’t super complicated. I made these today and the flavor was just great – but they didn’t rise as I expected. Your muffins are so scrumptious and they are making me want to run into the kitchen to bake them. This post may contain affiliate links which won’t change your price but will share some commission. I like to make this breakfast a bit fancier and more extravagant than we would normally have. I love eating raw cookie dough as much as the… Would this possibly need baking powder rather than baking soda? Glad you enjoyed . I made a batch yesterday, and they got gobbled up fast. 6. And chocolate chips are always necessary. Mix dry ingredients with wet until just barely combined. Jalapeño Maple and Sausage Skillet Cornbread, Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries, Easy Mozzarella Chicken with Marinara Sauce, 1 ¼ cup chocolate chips (I used semi-sweet). These whole wheat pumpkin chocolate chip muffins are one of the best opportunities to sneak some whole wheat flour into your family’s life. Pumpkin also has numerous health benefits. ***These freeze well. Padget Ranches sits on the arid Columbia Plateau above the John Day River in Oregon, where Darren Padget’s family has farmed since 1910. These healthy pumpkin muffins make the … HI! This site uses Akismet to reduce spam. My youngest kid does not like chocolate chips (is he really my kid?!). Notify me of follow-up comments by email. Hi, I'm Allie with the Three Little Chickpeas blog. We also use third-party cookies that help us analyze and understand how you use this website. And yes – dark chocolate chips are the best . I love cooking and I want to share my simple plant-based meals with you. These wonderful whole wheat chocolate chip pumpkin muffins have a surprise cream cheese filling hiding inside! In a separate bowl whisk together the whole-wheat flour, baking powder, baking soda, cinnamon, salt, ground ginger, nutmeg, and allspice. Ooooh, muffins to close off the week, YES! Have you ever tried these with a flax egg to make vegan? You’re welcome! whole wheat pumpkin spice chocolate chip muffins.  I wasn’t too careful with these, and they were seriously so moist and the perfect little dome shape, but just something to keep in mind. Do you have any breakfast traditions on major holidays like Thanksgiving, or Christmas morning? I made it with regular whole wheat flour since I didn’t have white whole wheat, and they turned out great. Thanks so much and thanks for sharing your delicious recipes! Bake for 12-15 minutes until a wooden skewer (or cake tester) comes out clean in the center. for a couple of years now, i’ve been making a double batch (takes the full can of pumpkin) every month, freeze them, and take one to work every day for my morning snack, then repeat! Thanks for stopping by to fuel your health journey! Start with 12 minutes and then keep checking every 2 minutes or so until you can insert a toothpick and it comes out clean. TThese were delicious!  It seriously took me approximately fifteen minutes to throw the ingredients together, and twenty minutes later the most beautiful muffins came out of my oven. I can’t wait because autumn is my favourite season.  The muffins also freeze GREAT so they can be a great grab-n-go snack or breakfast. – eggs, Sugar, pureed pumpkin, Oil ((we use coconut)), unsweetened applesauce, whole wheat pastry flour, Baking Soda, baking powder (aluminum-free), Cinnamon… an elite cafemedia food publisher | Site by KC & A+A. These cookies will be stored in your browser only with your consent. Would it be possible to substitute half of the maple syrup for apple sauce? I’m still waiting for the day that you write the weight measurements for the ingredients! When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature. Joy in the everyday of motherhood and life. Add dry ingredients to wet ingredients and mix until just combined. is because I’ve been feeling overwhelmed with work. Sooooo good and the best way to settle into fall. Glad the whole family enjoyed (and yes – this is perfect for your favorite add-ins ). I wouldn’t recommend it in this recipe as the texture + flavors will change! Those look so good!!! Did you catch my post on Monday? When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature. Thank you for the recipe! see how NOT a good cook??) To the banana mixture add the maple syrup, milk, pumpkin puree, vanilla extract, and mix well. Fold in chocolate chips. 3/4 canned pumpkin. Looking for a healthy pumpkin recipe this fall? The whole-wheat flour will keep you full longer, making these great for make-ahead breakfast, snacks, or a lighter dessert. This kid loves to bake. https://callmebetty.com/whole-wheat-pumpkin-chocolate-chip-muffins Also, whole wheat flour has more fiber, protein, iron, calcium, and other nutrients than white flour, which is a plus in my books. In a large mixing bowl, whisk coconut oil and honey. So good with dark chocolate chips! You can also adjust the sugar-sometimes I cut in half.

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