Whole Wheat Double Chocolate Chip Pumpkin Muffins
 
Cook time
Total time
 
Author:
Serves: 18
Ingredients
  • 2 cups white whole wheat flour (can substitute with all-purpose)
  • ⅔ cups cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup brown sugar, packed
  • 1 (15 ounce) can pumpkin puree
  • 1 large egg
  • ¾ cup milk of choice
  • ¼ cup unsweetened applesauce
  • ¼ cup honey
  • 1 cup chocolate chips
Directions
  1. Preheat your oven to 350 degrees F. Generously grease two standard muffin pans and set aside (I used silicone muffin pans and did not grease them).
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and sugar. Add in the pumpkin, egg, milk, applesauce and and honey and mix until a few dry streaks remain. Fold in the chocolate chips. Do not over mix the batter.
  3. Evenly distribute the batter into your muffin pans, filling each well at least ¾ full.
  4. Bake in your preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean.
  5. Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/whole-wheat-double-chocolate-chip-pumpkin-muffins/