My kids and I love to bake together. It is a fun project for all of us and I love that they get exposure to how things work in the kitchen. Yesterday, we made Pumpkin Chocolate Chip Muffins together. They were so yummy that we will certainly be making this pumpkin chocolate chip muffins recipe a regular in our house.
We used a recipe I got from Beyond The Moon Cookbook (affiliate link below) by Ginny Callan. I made a few modifications to suit my taste. Feel free to do the same! I love how she always has healthier ingredients but gets delicious results. I don’t feel bad at snack time passing out a few pumpkin chocolate chip muffins because they are pretty healthy!
Pumpkin Chocolate Chip Muffins Recipe
Preparing the pumpkin puree from fresh pumpkin (optional)
We had a small ornamental pumpkin that had a little spot that was beginning to rot. So I cut out the tiny rotten spot, cut it in half, and let the kids scrap out the seeds. Then I scraped out the remaining strings that are always more challenging and require a little more muscle. I baked it for about an hour until soft at 350. We let cool and then peeled and pureed. We did this part the day before muffin making so that it would be ready but you could also just use canned pumpkin if you prefer!
There is very little sugar in this recipe. Using part whole wheat flour makes these pumpkin chocolate muffins a bit more healthy too.
Pumpkin Chocolate Chip Muffins Ingredients:
1/2 cup softened butter
1/2 cup white sugar
1/4 cup brown sugar
2 large eggs
1 3/4 cup pureed pumpkin
3/4 cup milk
1 cup whole wheat pastry flour
1 1/2 cup unbleached all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon salt
1 tablespoon baking powder
2 ounces chocolate chips
2 ounces white chocolate chips (optional)
1/2 cup chopped pecans (optional)
How To Make Pumpkin Chocolate Chip Muffins:
Preheat oven to 400 degrees. Grease muffin tin (I used coconut oil for this.)
We beat all the wet ingredients together starting with the butter and sugar then adding the pumpkin and then the eggs and milk.
Next we added the dry ingredients slowly (which I had already mixed together in a separate bowl).
Then we folded in nuts and chocolate.
Finally we spooned into muffin cups and cooked for about 20 minutes.
Remove from oven all transfer to cooling rack. We like to enjoy a few still warm with a cup of tea or milk.
Pumpkin Chocolate Chip Muffins make a great seasonal holiday treat to share. I hope you enjoy this pumpkin chocolate chip muffins recipe- they are so good!
Printable Pumpkin Chocolate Chip Muffin Recipe
Healthy and delicious pumpkin chocolate chip muffins. The perfect fall breakfast or snack.
Ingredients
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 3/4 cup pureed pumpkin
- 3/4 cup milk
- 1 cup whole wheat pastry flour
- 1 1/2 cup unbleached white flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 ounces chocolate chips
- 2 ounces white chocolate chips
- we didn’t have any pecans on hand but I would’ve thrown in 1/2 cup if we did
Instructions
- Preheat oven to 400 degrees.
- Grease muffin tin. (I used coconut oil for this.)
- In a large mixing bowl, beat all the wet ingredients together starting with the butter and sugar. Then adding the pumpkin and then the eggs and milk.
- Mix flour, salt, spices and baking powder in a medium sized bowl.
- Add the dry ingredients slowly as you mix to combine well.
- Fold in nuts and chocolate.
- Spoon batter into muffin cups.
- Bake for about 20 minutes or until golden brown.
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I just want to say I am all new to blogging and truly enjoyed this web site. I love all things pumpkin flavored so thanks for this yummy idea.