Recipe by Cactus Kim's Kitchen
"A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these."
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1 1/4 cups
whole wheat flour
1 1/2 teaspoons
1 1/2 teaspoons
packed brown sugar
really good, cut recipe in half and made 26 mini muffins, used mini choc chips. Used about 1 cup canned pumpkin that was left over.
Quite moist and delicious. I halved the recipe and got 8 BIG muffins, could have probably squeezed a dozen out of the batter if I made them smaller. Used mini chocolate chips. Nice flavor!
Great recipe. Added walnuts, just because my family likes them and only made some minor changes (only because I wanted to use what I had on hand) - topped up the pumpkin with some unsweetened applesauce, as I didn't have enough pumpkin, used whipping cream - because I wanted to use it up. These get most of their sweetness from the chocolate chips. My two year old gobbled these up. Will definitely make again.
The only differences I made were using unsweetened coconut milk, mini chocolate chips, I added chopped walnuts, and I made mini muffins. Very chocolatey and delicious!
Just tried the recipe today and thought they tasted very good!! My husband agrees. I used coconut milk instead of soy milk and used fresh pumpkin I cooked/pureed instead of canned. Otherwise followed the recipe exactly. Took about 15 minutes to bake. I won't make any changes to the recipe and will be making it again. It seems like a pretty healthy muffin with only 1/3 cup oil and whole wheat flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chocolate Chip Muffins
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 70
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