Tuesday, October 27, 2009

Chocolate Chip Pumpkin Muffins


1 cup all purpose flour*
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, lightly beaten
1 cup pumpkin**
1/2 cup olive oil
1/2 cup honey
1/3 cup water
1/2 bag of chocolate chips
Combine first 7 ingredients in large bowl. Combine eggs, pumpkin, oil, honey and water, mix well. Stir into dry ingredients til just combined, fold in chocolate chips. Grease muffin tin with cooking spray and fill 3/4 full (or so). Bake at 350 degrees for 20 minutes. (depends on your oven) Makes 15 reg. size (12 reg.plus about 16 little ones).
*I have used self rising flour instead so you would omit the baking soda, baking powder, and salt.
**Fresh pumpkin puree is excellent in this recipe if you have otherwise the can pumpkin is fine.
Side note: I typically double or triple this recipe in order to feed my kids for two mornings!

4 comments:

Cinnamon said...

What a clever use of pumpkin~ I love making muffins and freezing them for breakfast or snacks mid day. We'll have to try these~

~Cinnamon

Tracy said...

Thanks for the recipe...but your still making them for me, right? :)

Jenn said...

YUMMY!!!! Super healthy, yet sweet.

knit1kids4 said...

Thank you for sharing the recipe!