Pumpkin Chocolate Chip Muffins
Yield: 24 mini muffins
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup ground flaxseed or wheat germ
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup canned pure pumpkin
- 2 large eggs, beaten
- ½ cup packed brown sugar
- ½ cup 1% lowfat milk
- 1/3 cup canola oil
- 1 teaspoon vanilla
- ½ cup mini chocolate chips
- Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
- Whisk together the flours, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.
- Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20 to 23 minutes.
Nutritional Information per 2 Muffins: 220 calories, 11g fat (2g saturated, 1g omega-3), 135mg sodium, 28g carbohydrate, 3g fiber, 4g protein, 60% vitamin A
Recipe submitted by: Liz W eiss, MS, RD and Janice Newell Bissex, MS, RD
Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat a healthy and delicious diet. Their latest cookbook, Meal Makeover Moms’ Kitchen or listen to their weekly radio podcast,