Dark Chocolate Chip Pumpkin Muffins
These Dark Chocolate Chip Pumpkin Muffins make the perfect "grab n go" breakfast. If you're looking for a healthy, great-tasting muffin, this is the one!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 2 eggs room temperature
- 1/4 cup buttermilk
- 1 cup roasted pumpkin puree
- 1/3 cup chunky applesauce
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
Preheat the oven to 375℉/190℃. Position rack to middle.
Paper line 12 muffin cups. I will also spray my liners with a non-stick spray as I find these muffins get stuck to the paper liner.
In a large mixing bowl, whisk together both flours, baking powder, baking soda,and spices.
In a separate bowl, whisk together egg, buttermilk, pumpkin puree, applesauce and vanilla extract.
Add liquid mixture all at once to the dry ingredients. Stir just until moistened (mixture will be thick).
Gently fold in the chocolate chips.
Fill muffin liners ¾ full.
Bake for 20-23 minutes or until top bounces back when lightly touched.
Roasted pumpkin puree can be replaced by canned pumpkin puree.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*adapted from allrecipes.com
Serving: 1serving | Calories: 135kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 154mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3225IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 1.2mg