The Ultimate Whole Wheat Chocolate Pumpkin Muffins
Serves 14
10 mins prep
22 mins cook
32 mins total
Indulgent Whole Wheat Pumpkin Chocolate Muffins studded with chocolate chips. Moistened with just pumpkin puree and sweetened with sugar-free maple syrup, these healthy chocolate pumpkin muffins are the ultimate oil free and low calorie fall breakfast or dessert!
2 servings
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Preheat oven to 350°F, line a 12-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray, or use parchment liners.
In a large bowl, whisk together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and baking powder.
In another bowl, whisk pumpkin puree, maple syrup, almond milk and eggs.
Add wet mix to dry, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense.
Divide the batter among muffin cups, about ¾ way to the top. Sprinkle chocolate chips on top.
Bake for 20-22 minutes. A toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.
