Whole Wheat Pumpkin Chocolate Chip Muffins

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These whole wheat pumpkin chocolate chip muffins are not only incredibly moist and delicious, they are an absolute cinch to put together making them an absolute MUST for this fall season!
These whole wheat chocolate chip pumpkin muffins are a cinch to throw together, but also perfectly moist and delicious.

 





Whole Wheat Pumpkin Chocolate Chip Muffins

With Thanksgiving drawing near, I have one more recipe to share.  One of my favorite holiday traditions is to make an AWESOME breakfast in addition to the stellar dinner we’ll have later that day.  There are a few reasons that I love this.  The first reason is that I basically never get the opportunity to eat breakfast with my family.  Because of that, I like to squeeze in as much family time around the table as possible when there’s no school!  The second reason is that a big breakfast helps to tie everyone over and keep them outta my hair if we’re having a late dinner.

I like to make this breakfast a bit fancier and more extravagant than we would normally have.  This year, I had grand plans of making a stellar caramel pumpkin monkey bread recipe, sounds amazing, right? I thought so, but the recipe came out just okay.  If I got your hopes up don’t worry, I’ll likely perfect it for next year, but I still needed a rockin’ breakfast recipe for this year.  Enter these completely amazing whole wheat pumpkin chocolate chip muffins.  This recipe was a total accident.  I needed a treat to take to a friend but I was pretty busy perfecting Thanksgiving recipes and wanted something no fuss so I found a simple and basic pumpkin muffin recipe.  It seriously took me approximately fifteen minutes to throw the ingredients together, and twenty minutes later the most beautiful muffins came out of my oven.  Oh the simple joys of life!

These whole wheat chocolate chip pumpkin muffins are a cinch to throw together, but also perfectly moist and delicious.



Tips and Tricks

Like I said, these whole wheat pumpkin chocolate chip muffins are pretty darn’d straightforward.  In fact, I had no intentions of even sharing the recipe on the blog until they turned out uber moist and amazing, but there are a few tips to make them turn out just perfect.  Muffin batter does NOT like to be messed with.  It’s best to mix the batter just enough to get the wet and dry ingredients mixed together, but no more.  This helps to keep the muffins from falling and avoid the weird tunneling that sometimes happens in muffins.  I wasn’t too careful with these, and they were seriously so moist and the perfect little dome shape, but just something to keep in mind.

These whole wheat pumpkin chocolate chip muffins are one of the best opportunities to sneak some whole wheat flour into your family’s life.  Seriously, I use whole wheat flour fairly often, but my favorite time to use it is in recipes like this that already have some strong flavors.  Because these muffins already have a hefty serving of pumpkin and cinnamon I knew they would be the perfect recipe to make whole wheat.  They are great, you’d never know the difference, in fact, you might like the heartiness the whole wheat flour adds.

Subbing the white flour for whole wheat helped make these muffins a smidge healthier, I also subbed a little applesauce for some of the oil which helps as well.  They are, unfortunately, still a bit high in sugar.  I didn’t feel too comfortable messing with that as I know that sugar can be pretty important in making for a moist and tender muffin (learn more about that here).  However, if you’re watching your sugar and feeling braver than me feel free to see if you can cut it down a bit.  I would probably not cut it by more than 1/2 cup.

My last suggestion is to use mini chocolate chips.  Any kind of chocolate chip would work out just fine, but I find the mini chocolate chips easier to incorporate and it helps so that you get a mouthful of chocolate in every bite, and who doesn’t want that!? Am I Right? Also, can I use an adorable photo of my baby girl eating one of these muffins in my post? Cause I’m gonna, I love that chocolate covered face!

These whole wheat chocolate chip pumpkin muffins are a cinch to throw together, but also perfectly moist and delicious.



How to Serve

Because we want these whole wheat pumpkin chocolate chip muffins to be an actual breakfast, at our house we will be serving them with scrambled eggs with ham, and some kind of fruit or smoothie to make them filling enough to last the morning.  The muffins also freeze GREAT so they can be a great grab-n-go snack or breakfast.  Just throw it in your bag and it will be thaw within a thirty minutes.  YUM!

I’m pretty excited to add this easy whole wheat pumpkin chocolate chip muffin recipe to my repertoire.  Try it, you’ll definitely love it!

Do you have any breakfast traditions on major holidays like Thanksgiving, or Christmas morning? I’d love to hear about them in the comments below! Thanks for reading!

Whole Wheat Pumpkin Chocolate Chip Muffins

Whole Wheat Pumpkin Chocolate Chip Muffins

This fast and easy muffin recipe yields a perfectly moist and chocolatey muffin that is perfect for fall and the harvest season. You won't be able to eat just one!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 24 muffins

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 can pumpkin 15 oz
  • 1 teaspoon vanilla extract
  • 3/4 C canola Oil
  • 1/2 C Applesauce
  • 3 cups white whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 12 ounces mini semi-sweet chocolate chips

Instructions

  • Grease two muffin tins, or line them with muffin liners. Preheat oven to 400 degrees F.
  • In a large bowl, mix eggs, sugar, pumpkin, vanilla, oil, and applesauce.
  • In a separate bowl mix flour, baking soda, baking powder, cinnamon, and salt.
  • Mix dry ingredients with wet until just barely combined. Carefully fold in chocolate chips.
  • Fill each muffin tin approximately 3/4 way full (I use ~1/3 C batter/tin). I like to fill the tins nice and full because it gives me a nice pretty muffin top.
  • Bake at 400 degrees F for 18-20 minutes, until a toothpick inserted into the middle of one of the muffins comes out clean.

Notes

Adapted from Food.com

 

 


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6 Comments

  1. Bekah on November 26, 2016 at 2:24 pm

    Those look so good!!! I bet my daughter would like them 🙂

    • Amanda on November 26, 2016 at 6:36 pm

      Thanks Bekah!

  2. Kathy Pine on November 26, 2016 at 2:32 pm

    Oh my gosh, I’m SO making these this weekend! Love your blog design and the photos!

    • Amanda on November 26, 2016 at 6:36 pm

      Thanks Kathy, they are pretty tasty! And I just finished a re-design of my site and am so happy with it, so I am glad you noticed 🙂

  3. Holly on March 30, 2017 at 11:38 pm

    Delicious! I made it with regular whole wheat flour since I didn’t have white whole wheat, and they turned out great. My 4 year old son who hates all things healthy and loves all things chocolate gives it the seal of approval. Easy to make, too. Thank you for the recipe! (Oh, and my son likes your adorable daughter. He just wanted to look at her chocolate-covered face for the longest time. It matched his own chocolate-covered face.)

    • Amanda on March 31, 2017 at 12:08 am

      Such a sweet comment! Thank You! Good to know it works with regular wheat flour, and it’s always nice when kids eat something moderately healthy huh!?

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Hi, I'm Amanda

...but when I fell in love with creating homemade goodness my friends just started calling me Betty Crocker.  Join me as I ditch packets and mixes one recipe at a time. Read More...

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