Cooking with Collin: Whole Wheat Pumpkin Chocolate Chip Muffins
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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
Delicious homemade wheat pumpkin muffins with a sprinkle of chocolate chips, perfect to kick start the fall.
- 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)
This recipe was adapted from here.