Ingredients (Makes 12 Muffins)
Time: 35 minutes
3/4 cup packed dark brown sugar
1/4 cup applesauce
2 eggs
1 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour(See Substitutes)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup semisweet mini-chocolate chips
Directions
Preheat the oven to 375 degrees F. Line or spray muffin tins, including the top of the pan, with cooking spray.
In a medium mixing bowl, whisk together brown sugar, applesauce, and eggs. Stir in pumpkin and water.
In another mixing bowl, sift together the remaining ingredients, except the chocolate chips. Add the pumpkin mixture to these dry ingredients. Mix to moisten everything. Use as few strokes as possible (lumps are okay).
Fold in the chocolate chips.
Spoon pumpkin muffin batter into muffin tins, each 2/3 full. Bake for 18 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Follow this recipe then use our
how to section to make pumpkin chocolate chip muffins JUST FOR YOU!
Make these muffins even better (for you) by substituting the all purpose flour for a whole grain flour.
Just add 2 teaspoons of wheat gluten to ensure fluffiness, reduce heat to 375 degrees F and bake until the muffin tops spring back when pressed
lightly.
Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole
wheat flours that are sweeter and lighter.
Hard white wheat flour creates similar results as all white
but is much better for you. There are other choices, too, like
kamut flour,
spelt flour,
oat flour, and
teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!
