Whole Wheat Pumpkin Chocolate Muffins Recipe

Name: Whole Wheat Pumpkin Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 1/2 cups Wheat Germ; 2 teaspoons Baking Soda; 2 teaspoons Salt; 1 teaspoon Baking Powder; 2 teaspoons Cinnamon; 3/4 cups White Sugar Or Splenda; 1/2 cups Brown Sugar; 1 cup Vanilla Yogurt; 4 whole Eggs (or Egg Substitute If You Prefer); 1/3 cups Water; 2 cups Canned Pumpkin; 1/2 cups Natural Applesauce; 1 cup Semi-sweet Chocolate Chips (you Can Sub 1/2 Cup With Dried Fruit Or Nuts If You Like)

Servings: persons

1 cup All-purpose Flour
1 cup Whole Wheat Flour
1/2 cups Wheat Germ
2 teaspoons Baking Soda
2 teaspoons Salt
1 teaspoon Baking Powder
2 teaspoons Cinnamon
3/4 cups White Sugar Or Splenda
1/2 cups Brown Sugar
1 cup Vanilla Yogurt
4 whole Eggs (or Egg Substitute If You Prefer)
1/3 cups Water
2 cups Canned Pumpkin
1/2 cups Natural Applesauce
1 cup Semi-sweet Chocolate Chips (you Can Sub 1/2 Cup With Dried Fruit Or Nuts If You Like)

1
Preheat the oven to 350 degrees. Grease or line muffin tins with paper cups (I only have one so I make these in batches, but you could use 3 to bake them all at once). Combine first 7 ingredients & stir to combine. In a separate large mixing bowl, mix together the rest of the ingredients except for the chocolate chips until combined. Carefully add the wet to the dry, mixing in the chocolate chips. Stir until just combined. Using a tablespoon, spoon mixture into muffin cups to about 3/4 full and bake for 16-18 minutes or until a toothpick inserted comes out clean.
2
*These freeze beautifully for up to a month. To defrost just microwave for 10-15 seconds.

1032

kcal

Calories

Fat

150

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.

How did you like this recipe?

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 All-purpose Flour, 1 cup Whole Wheat Flour, 1/2 cups Wheat Germ, 2 teaspoons Baking Soda, and more.

Yes, Whole Wheat Pumpkin Chocolate 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.

Whole Wheat Pumpkin Chocolate Muffins

How did you like this recipe?

Frequently Asked Questions