These light and fluffy pumpkin chocolate chip muffins are a delightful treat that combines the warm flavors of pumpkin and the sweetness of chocolate. Packed with wholesome ingredients and low in calories, this recipe offers a healthier twist on traditional muffins without compromising on taste. Perfect for breakfast or as a snack, these muffins are easy to make and sure to please everyone. So, get ready to indulge in the irresistible combination of pumpkin and chocolate!
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup unsweetened applesauce
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, applesauce, honey, and vanilla extract until well combined.
- In a separate bowl, combine the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients while stirring, until just combined.
- Fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about three-fourths full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
