Mini Whole Grain Pumpkin Chocolate Chip Muffins are perfect for fall, the season of pumpkin! These healthy pumpkin muffins are freezer friendly and delicious with a few chocolate chips! The one thing that softens the blow about summer ending, is that I can let loose on all the pumpkin recipes! Did you catch my post on Monday? Using puree, you can play around with different spices and sweetness levels to suit your own tastes. Spray a 12 cup muffin tin with nonstick cooking spray or line with paper liners. Jalapeño Maple and Sausage Skillet Cornbread, Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries, Easy Mozzarella Chicken with Marinara Sauce, 1 ¼ cup chocolate chips (I used semi-sweet). Add dry ingredients to wet mixture and combine. This kid loves to bake. Mix dry ingredients with wet until just barely combined. Usually I’m more than happy to discuss my personal life (this blog has always been very personal and transparent), but the real reason I haven’t written about it (or done wellness Wednesday or weekend favorites!) In a separate bowl whisk together the whole-wheat flour, baking powder, baking soda, cinnamon, salt, ground ginger, nutmeg, and allspice. Perfect for fall- thank you for sharing! Cheap and easy way to be festive! I decided to switch out regular all-purpose flour for whole wheat flour to give the muffins a slight wheat flavour, a little more texture and bulk, but fortunately, the end result will not be dense. You can use white whole wheat flour or a ratio of ¾ cup whole wheat flour + 1 cup all purpose flour if you want! Because we want these whole wheat pumpkin chocolate chip muffins to be an actual breakfast, at our house we will be serving them with scrambled eggs with ham, and some kind of fruit or smoothie to make them filling enough to last the morning. Hi Elizabeth! Carefully fold in chocolate chips. It matched his own chocolate-covered face.). Amanda is a dietitian turned mom and food blogger. Place on cooling rack for 20 minutes. Fold in mini chocolate chips. It’s all I can think about.  They are great, you’d never know the difference, in fact, you might like the heartiness the whole wheat flour adds. Am I Right? Oddly this time, I felt myself missing the beautiful trees and admiring the cozy neighborhoods lined with green grass. Hello hello! Looks delicious! No one likes the “Don’t eat raw dough” rule. Coming to you with a recipe for pumpkin muffins + weekend favorites and a few wedding updates in between. Mix sugar, oil and eggs until combined. I hope this helps. These cookies do not store any personal information. an elite cafemedia food publisher | Site by KC & A+A. For Food Newsletter. This category only includes cookies that ensures basic functionalities and security features of the website. Today,… I wouldn’t suggest using coconut or almond flour as the texture will really change. . Those look so good!!! ★☆. I’m officially obsessed with pumpkin. Subscribe to the Yay! No electric mixer is required for this one. i have a few muffin recipes in the rotation but these are by far the favorite.  The second reason is that a big breakfast helps to tie everyone over and keep them outta my hair if we’re having a late dinner.  I didn’t feel too comfortable messing with that as I know that sugar can be pretty important in making for a moist and tender muffin (learn more about that here). Good to know it works with regular wheat flour, and it’s always nice when kids eat something moderately healthy huh!? Next Friday I’m going to devote a post to all things wedding updates — so hit me with all your wedding related questions! This recipe is on repeat all year long but it seems most appropriate for fall.  This helps to keep the muffins from falling and avoid the weird tunneling that sometimes happens in muffins. Keywords: how to make whole-wheat muffins, oil-free muffins, Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog, Filed Under: All recipes, Breakfast, Desserts, Snacks and Appetizers, Your email address will not be published.  Muffin batter does NOT like to be messed with. The muffins will turn out fluffy and tender. I substituted the coconut oil for butter. These healthy pumpkin muffins are freezer friendly and delicious with a few chocolate chips! These cookies will be stored in your browser only with your consent. Thanks so much and thanks for sharing your delicious recipes! I have another vegan whole-wheat pumpkin muffin recipe on my blog that I have tested and retested. Hi Julianna! In a large mixing bowl, whisk coconut oil and honey. Bake at 400 degrees for 12-14 minutes. In another bowl, whisk together the pumpkin puree, oil, sugars, and eggs until well incorporated. Do you have any breakfast traditions on major holidays like Thanksgiving, or Christmas morning? This website uses cookies to improve your experience. Learn how your comment data is processed. I suggest that you make a “test” mini muffin (or two) to bake and start checking them after 7 minutes (and every minute after) until it is fully baked (noting how long it takes). Oh my gosh, I’m SO making these this weekend! I love the simplicity of this recipe and my family loved it and probably had no idea there’s no refined sugar in it! Preheat oven to 400 degrees. Yields: 12 regular size muffins or 24 mini muffins. You can also adjust the sugar-sometimes I cut in half. Just add a bit to the bake time . Don’t worry, I’ll get back to weekend favorites on the regular soon with more life updates and all the fun things we talk about in between. One-Pot Spaghetti with Creamy Pumpkin Sauce! Great for kids and any time you’re craving a fall snack. Add the wet ingredients to the dry ingredients and mix together. for a couple of years now, i’ve been making a double batch (takes the full can of pumpkin) every month, freeze them, and take one to work every day for my morning snack, then repeat! Here’s what you’ll need: Feel free to add your favorite muffin mix-ins! Notify me of follow-up comments by email. For anyone with nut allergies, the peanut butter can be substituted with sunflower seed butter. You bet! Delicious! It's about having the confidence to do what we were made to do. I hope you try some pumpkin treats soon.  Seriously, I use whole wheat flour fairly often, but my favorite time to use it is in recipes like this that already have some strong flavors. Total Time 30 minutes Serves 12 Delicious Whole Wheat Pumpkin Chocolate Chip Muffins made with greek yogurt, no butter and sweetened naturally with honey! In a separate large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground nutmeg, allspice, and chocolate chips. We'll assume you're ok with this, but you can opt-out if you wish.  This recipe was a total accident. You’re welcome! Required fields are marked *. Your email address will not be published. Would this possibly need baking powder rather than baking soda? I hardly ever have any pumpkin puree at home, and that might change soon ! Let cool slightly before eating. Also, whole wheat flour has more fiber, protein, iron, calcium, and other nutrients than white flour, which is a plus in my books. Most recipes are 10 ingredients or less and/or 30 minutes or less. I made a batch yesterday, and they got gobbled up fast.


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