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Nov 16 2011
5 years ago
4:24 PM MDT

Cooking with Collin: Whole Wheat Pumpkin Chocolate Chip Muffins

Nov 16, 2011 @ 4:24 PM MDT
The links in the post below may be affiliate links. Read the full disclosure.

So, I first want to apologize for just now posting a new Cooking with Collin. These past few months have been so busy for me and… well, the chaos does not seem to be ending anytime soon. With Thanksgiving just around the corner and Christmas shortly after that, the craziness will continue. …BUT hey, it’s good craziness! 😀 I’ll also be dishing about some huge personal news with all of you in the coming weeks, so stay tuned!


Anyway, today I am going to share an oh so yummy Whole Wheat Pumpkin Chocolate Chip muffins recipe! I LOVE this recipe, as you can change it up a little depending on what you have on hand. You can also make it a little healthier by adding in Whole Wheat Flour, swapping apple sauce for oil, using egg beaters in place of eggs… etc.

My kiddos love these muffins! They are moist and will make your house smell so yummy! Don’t you just love that part about baking?! You can also make them in bulk and freeze them for those busy morning or have them ready when guests arrive for the holidays!

Whole Wheat Pumpkin Chocolate Chip Muffin Recipe

Ingredients


4 eggs (you can substitute 2 of the eggs with egg beater to lower the fat)
1 (15 ounce) can pumpkin
1/2 cup sour cream
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips (or more depending on how chocolaty you like it)

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease two 12-cup large muffin pans OR grease four 24-ct small muffin pans (that’s what I did). Beat the eggs in a large bowl, and mix in the sugar, pumpkin, sour cream and oil.

In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, cloves and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans. Bake in the preheated oven 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

* This recipe was adapted from here.

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