I love pumpkin chocolate chip muffins! My mom used to make these a lot but I would always feel sick after a few of them…happily, these didn’t make me sick (I think it’s got something to do with all the sugar and refined oil mom’s had…not that I blame her either—they were sure yummy!) Anyway, below is my modifications on a recipe I found and used. (At least I’m pretty sure this is what I did but can’t be sure since I forgot to write it down again…..sorry about that!)
To see a more recent version of these I made and how I made them gluten-free and use sweet potatoes too----see this post
Pumpkin Chocolate Chip Muffins
1 1/2 cup whole wheat flour (or GF blend)
1/2 cup honey
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup canned/fresh pumpkin
1/2 cup milk (or dairy-free alternative)
1/4 cup (oil, melted butter/earth balance)
1 egg
1 cup chocolate chips (I used grain-sweetened chips)
In a bowl, combine the pumpkin, milk, egg, oil, and honey. Add the dry ingredients (including chocolate) and mix until just barely combined.
Bake at 375 for about 20-25 minutes.
