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Ingredients
Scale
- 1 and 3/4 cups (220g) whole wheat flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 2 large eggs, at room temperature
- 1/2 cup (95g) lightly packed brown sugar
- 1 cup (228g) pumpkin puree (not pumpkin pie filling)
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/3 cup (80ml) milk (any type, almond milk preferred)
- 1/2 cup (90g) mini chocolate chips
Instructions
- Whisk dry ingredients in a large bowl and set aside.
- Combine wet ingredients in a separate bowl and blend well.
- Mix wet and dry ingredients, fold in mini chocolate chips.
- Preheat oven to 350°F (177°C), fill muffin pans with batter.
- Bake for 12-14 minutes, check doneness with a toothpick.
- Cool slightly before enjoying.
Notes
Ensure ingredients are at room temperature for smoother batter.
Avoid overmixing to keep muffins fluffy.
Use fresh or canned pumpkin puree without additives for best flavor.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 60
- Sugar: 3g
- Sodium: 80mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg