Fall food has got to be at the top of my list when it comes to why I love this season so much. I don’t know why I always wait to bust out my pumpkin recipes until this time of year. After all, there is no rule that says you can only eat pumpkin in the fall. Regardless, I guess I make up for it with all the pumpkin pie, pumpkin bread, pumpkin cheesecake, pumpkin waffles, and pumpkin muffins I eat.
Today, I’m going to share one of my favorite pumpkin muffin recipes. It seems to be a little healthier with the wheat flour and because it isn’t as cake-like as some other recipes I’ve tried. But then again, maybe the chocolate chips I add cancel out all healthiness. Oh well. These are just too good with the chocolate chips to leave them out. Enjoy!
- ½ cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 ½ cups canned pumpkin puree
- ⅓ cup olive oil
- 2 large eggs
- 2 ½ teaspoon pumpkin pie spice (or cinnamon)
- ¾ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- chocolate chips, optional
- Preheat oven to 350 F. Line muffin tin with paper or spray.
- Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda and salt in a large bowl until smooth.
- Stir together the flours and baking powder.
- Add dry ingredients the pumpkin mixture. Mix until just combined. Fold in chocolate chips if desired.
- Pour batter into each muffin cup, so that each cup is about ¾ full.
- Bake for about 18-20 minutes, or until muffins are puffed and golden brown. When muffins are done, a wooden toothpick inserted into the center of the muffin should come out clean.
Original recipe via Meatless Monday