Pumpkin Chocolate Chip Muffins Recipe

Name: Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup canned pumpkin; 1/2 cup water; 1/4 cup canola oil; 2 tablespoons ground flax seeds; 1 teaspoon vanilla; 1 cup whole wheat flour; 2/3 cup whole wheat pastry flour; 1 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/3 cup chocolate chips or 1/3 cup carob chips; 1/2 cup walnuts or 1/2 cup pecans, chopped

Servings: persons

1 cup canned pumpkin
1/2 cup water
1/4 cup canola oil
2 tablespoons ground flax seeds
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup whole wheat pastry flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup chocolate chips or 1/3 cup carob chips
1/2 cup walnuts or 1/2 cup pecans, chopped

1
Preheat the oven to 350u00b0. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
2
Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
3
In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
4
Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
5
Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.

720

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup canned pumpkin, 1/2 cup water, 1/4 cup canola oil, 2 tablespoons ground flax seeds, and more.

Yes, Pumpkin Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chocolate Chip Muffins

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