Monday, December 05, 2011

Recipe : Whole Wheat Pumpkin Chocolate Chip Muffins

I know I'm posting two recipes in a row (with lots of days in between), but I need to write down our version of pumpkin muffins. I started with this recipe (which is great on it's own.) I don't even remember how I found it. I think I was googling whole wheat pumpkin muffins and needed one without white sugar. Then I kept tweaking it until it was perfect for us. It's now at a point where it pleases everyone including my non-whole-wheat-eating hubby. I wanted it to have a little more umph so I substitute almond meal for part of the flour. I use my own pureed pumpkin that I freeze in 2 cup portions so I switched out that and reduced the other liquid. I use milk instead of buttermilk since that's what I usually have on hand. (Yes, I know I can make buttermilk easily. I'm just super lazy in the morning.) I generally use high quality butter or coconut oil for fat so I replaced that (either will work in this recipe.) My kids love chocolate chips in their muffins so out with the cranberries. Also I doubled the recipe. I make 24 and freeze half for another morning. Here's the final version:

Whole Wheat Pumpkin Chocolate Chip Muffins
adapted from Eating Clean Recipes

makes 24 standard size muffins

2 cups White Whole Wheat Flour
1 cup Almond Meal
2 teaspoons Baking Powder
1 teaspoon Baking Soda
5 teaspoons Pumpkin Pie Spice (Here's the recipe I use to make up my own)
1 teaspoon Salt
2 Eggs beaten
2 cups Pureed Pumpkin
1 cup Turbinado Raw Sugar
1 cup Milk
6 Tablespoons Coconut Oil (make sure it's liquefied)
2 teaspoons Vanilla
1 1/2 cups Chocolate Chips (I use the Ghirardelli Double Chocolate Bittersweet chips)

Preheat oven to 400 degrees. Grease muffin tins.

Whisk together flour, almond meal, baking powder, baking soda, pumpkin pie spice and salt.

In a separate bowl whisk together eggs, pumpkin sugar, milk, coconut oil and vanilla. Add wet mixture to the dry and stir to combine. Fold in chocolate chips. Divide batter into muffin cups. I use an ice cream scoop to make it easier.

Bake for 20 minutes or until toothpick inserted in muffin comes out clean (well except for melted chocolate.) Cool in pans for a few minutes before removing to wire rack to finish cooling.


1 comment:

Amanda said...

I just made these, and they were HEAVENLY! Thanks for the awesome recipe!