Ingredient List
For the Muffins:
  • 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
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.

  • Photo: Pumpkin Chocolate Chip Mini Muffins.

    Check out our other Breakfast Recipes.

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