Yummy Pumpkin Muffins for a Fall Day

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!

Pumpkin Chocolate Chip Muffins

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Ingredients

• 1/2 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 1/2 cups canned pumpkin puree
• 1/3 cup olive oil
• 2 large eggs
• 2 1/2 teaspoon pumpkin pie spice (or cinnamon)
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• chocolate chips, optional

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Instructions

1. Preheat oven to 350 F. Line muffin tin with paper or spray.
2. Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda and salt in a large bowl until smooth.
3. Stir together the flours and baking powder.
4. Add dry ingredients the pumpkin mixture. Mix until just combined. Fold in chocolate chips if desired.
5. Pour batter into each muffin cup, so that each cup is about 3/4 full.
6. 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.

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Original recipe via Meatless Monday