Friends often ask me for my favorite pumpkin muffin or pumpkin bread recipe. They are looking for something not too dry, not too sweet, and that they feel good about eating for breakfast and giving to their kids. This is it. By using part whole wheat flour and subbing some sugar for maple syrup, you’ll end up with a healthy muffin that doesn’t fall short on flavor. My kids beg for mini chips in these, but leave them out if you wish.
Chocolate Chip Pumpkin Maple Muffins
Servings: 18 muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- 1 stick butter
- 1 cup sucanat or light brown sugar
- 2/3 cup maple syrup
- 3 large eggs
- 1 15- ounce can pumpkin puree not pumpkin pie filling
- ¾ cup mini chocolate chips
- Preheat oven to 350 degrees. Line two 12-cup standard muffin trays with paper liners and set aside.
- In a small bowl, combine the dry ingredients (flours, baking powder and soda, salt and spices). Set aside.
- In a small saucepan, melt the butter over medium heat. Stir frequently, and let it cook and bubble until the milk solids turn brown. Pour into a large heat-proof mixing bowl. Add the sucanat (find out more…) or brown sugar and mix. Next mix in the pumpkin puree. Add the maple syrup, then whisk in the eggs until well combined.
- Fold in the flour gently, do not overmix, but make sure it is thoroughly combined. Stir in the chocolate chips, then using a measuring cup or an ice cream scoop, fill the cups 2/3 full.
- Bake until the tops are firm to the touch and the muffins are slightly browned, about 20 minutes. Remove from the oven and let cool in the muffin trays, or remove to racks.