Pumpkin Chocolate Chip Mini Muffins

Mini Whole Grain Pumpkin Chocolate Chip Muffins are perfect for fall, the season of pumpkin! Pumpkin also has numerous health benefits. It is a great source of potassium and beta-carotene. Add these light and fluffy pumpkin chocolate chip muffins to your fall baking rotation!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 48
Baking Temp 400°F

Equipment

  • Large bowl
  • Medium bowl
  • Mini-muffin tin
  • Cooking spray or mini-muffin liners

Ingredients

  • 1 15 oz can pure pumpkin
  • ½ cup unsweetened applesauce
  • ½ cup canola oil
  • 1.5 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups white whole wheat flour
  • 1.5 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup mini chocolate chips

Instructions

For the Muffins

  • Preheat the oven to 400°F.
  • In a large bowl combine pumpkin, applesauce, oil, granulated sugar, eggs and vanilla.
  • In a medium bowl, mix together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  • Add flour mixture to pumpkin mixture and mix until just combined. Fold in mini chocolate chips.
  • Prepare mini-muffin tin by spraying with cooking spray or using muffin liners.
  • Divide the batter among the muffin cups, filling them 2/3 of the way full.
  • Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 15-20 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

White Whole Wheat Flour

  • White whole wheat flour is basically the same as whole wheat flour, only it’s made with a white variety of wheat instead of a red variety. The color and flavor are lighter and milder than that of whole wheat flour, and you get a great flavor when baking with it. Learn more about the different types of flour at Which Flour for What.
  • Check out our other Breakfast Recipes.
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