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!
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.