Whole Wheat Pumpkin Chocolate Chip Muffins

The other day I was craving something pumpkin-y so I decided I'd like to make pumpkin muffins. I haven't made them before so I searched the internet. I came across a lot of great recipes but picked this one because it was the healthiest one plus it looked the best! It was quick to make and I love how it turned out! I loved the texture. It was slightly hard on the outside and soft and moist on the inside. A perfect muffin.

It has half whole wheat flour and half all-purpose flour. Next time I'm going to try using all whole wheat flour. I'm sure it will still taste great!  But if you don't have whole wheat flour I'm sure it'd work fine using just all-purpose flour. Also I added a little flax seed to it and it's full of pumpkin puree which is super good for you! Pumpkin is packed full of vitamin A, potassium, antioxidants and fiber. I also added dark chocolate chips since I love dark chocolate and it has antioxidants in it.

The batter looked beautiful and it baked up so nicely. This is a perfect fall snack.  I froze half of this for future snacks.

Whole Wheat Pumpkin Chocolate Chip Muffins
Recipes adapted from Keep Your Diet Real
Makes 12 muffins
Ingredients:
½ cup of brown sugar
¼ cup canola or vegetable oil
2 eggs
1 ½ cups pumpkin puree (one 15.5 oz can)
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
optional: 1 tablespoon ground flax seed
½ cup chocolate chips (semi-sweet or dark)

Directions:

Preheat oven to 400 F.  Grease a muffin pan with non-stick spray or use paper liners.  In a large mixing bowl, combine the brown sugar, eggs, and oil.  Stir for about 2 minutes using a wooden spoon or electric mixer.  Add the pumpkin puree to this mixture and stir for another minute.

In a separate mixing bowl, combine the flours, baking soda, baking powder, cinnamon, salt and nutmeg. (If using flax seed add  at this point.) Add the dry mixture to the wet mixture a little bit at a time until fully combined.  Stir in the chocolate chips and then divide batter evenly among muffin cups. Bake for 18-23 minutes.