Chocolate Chip Pumpkin Muffins
Perfectly sweetened, wonderfully spiced, one-bowl Chocolate Chip Pumpkin Muffins are a cinch to whip up and will fill your autumn morning with deliciousness!
Ingredients
- 2 large eggs
- 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
- 1/4 cup (60 g) canned pumpkin purée
- 1/4 cup (55 g) plain 2% Greek yogurt
- 6 tablespoons (75 g) coconut palm sugar*
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice or ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup (150 g) whole wheat pastry flour**
- 1/3 cup (60 g) chocolate chips + more for topping
Instructions
- Preheat oven to 350º. Prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
- Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the 9 muffin cups, filling them 3/4 full. If desired, sprinkle some additional chocolate chips on top and gently press them in.
- Bake for 17 - 19 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for 1-2 days and in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
* You can also use brown sugar.
** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I'd probably use 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) whole wheat. I've also had readers say that an all-purpose gluten-free mix works as well.
** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I'd probably use 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) whole wheat. I've also had readers say that an all-purpose gluten-free mix works as well.
Nutrition
Serving: 1muffin | Calories: 143kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 210mg | Potassium: 106mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1127IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg