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