Go Back
–+ servings
5 from 10 votes
Print

Pumpkin Chocolate Chip Muffins

Cuisinicity Tip: You can also bake the batter in a Bundt pan (greased and floured) for 35-40 min, until toothpick in the center comes out clean.

Servings 20 muffins
Author Catherine Katz

Ingredients

  • 1 cup organic expeller pressed canola oil
  • ⅔ cup dark brown sugar
  • 1 Tbsp honey
  • 2 large cage-free eggs
  • 1 15 oz canned pumpkin (100% pure)
  • 2¾ cups whole wheat pastry flour
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • ½ cup bittersweet chocolate chips (60% cocoa)

Instructions

  1. Preheat oven to 350 degrees F

  2. Sift flour, baking powder and cinnamon together in a bowl and set aside.

  3. Beat eggs, oil, sugar and honey together in a bowl of an electric mixer until creamy.

  4. Add the canned pumpkin to the mixing bowl and mix again until well blended.

  5. Add sifted ingredients to the creamed mixture, and stir well (do not overbeat!).

  6. Stir in the chocolate chips.

  7. Pour batter in a muffin pan lined with baking paper cups.

  8. Bake for 20-25 minutes, or until tester inserted in the center comes out clean.

Recipe Video