With the fall weather, I’m excited to have the oven on and yummy things baking. With this Whole Wheat Pumpkin Chocolate Chip Mini Muffins recipe, I’m giving the kids extra nutrition with the whole wheat flour and fiber-rich pumpkin puree. They make the perfect lunchbox “treat” especially when they’re size of a standard mini muffin pan.
- 1 large egg
- 2/3 cup light brown sugar
- 1 15oz can of pumpkin puree
- 1 cup skim milk
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup mini chocolate chips
- Preheat oven to 400 degrees. Using an electric mixer, beat egg with brown sugar until smooth. Add pumpkin and milk, and mix. Add baking powder, baking soda, salt, cinnamon, and nutmeg to wet ingredients. Mix well. Slowly add in whole wheat flour, mix until well combined. Fold in the mini chocolate chips.
- Spray a nonstick mini muffin pan with cooking spray. Fill muffin tins 2/3-3/4 full. Bake for 10-15 minutes until a toothpick poked into the muffin center comes out clean. Allow to cool in muffin tins for 5-10 minutes. Remove from muffin tins and completely cool.
The kids have loved these both as an afterschool snack and in the lunchbox as a bit of chocolately dessert. I also made myself a gluten-free batch by replacing the whole wheat flour with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour and a little xanthan gum. Delicious!
This recipe is linked to It’s a Keeper at Everyday Tastes, Link-up Recipe Party at Remodelaholic, Tasty Tuesday at Balancing Beauty & Bedlam, CraftOManiac Monday at Craft-O-Maniac, Meatless Monday at Midnight Maniac, Friday Food at MomTrends, Friday Favorites at Simply Sweet Home, Foodie Friday at Designs by Gollum, and Feasting in Fellowship Friday at Comfy in the Kitchen.
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