Adapted from ambitious kitchen.com
How much longer before you get tired of my pumpkin recipes? I’m sorry but you are just going to have to deal with it. Pumpkin season is not over yet and I am making the most out of it. Here are some yummy muffins to warm up your day!
Yields 12 muffins
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- Pinch of cloves
- 1 cup pumpkin purée (not pumpkin pie mix!)
- 1/4 cup honey
- 1 egg
- 1/2 tablespoon olive oil
- 1 tablespoon vanilla
- 1/2 cup plain Greek yogurt
- 1/3 cup almond milk
- 1/2 cup chocolate chips
- Preheat the oven to 350F (177C). Grease a 12-cup muffin tin and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and cloves.
- In a large bowl, mix the pumpkin, honey, egg, oil, vanilla, yogurt and milk until well combined, smooth and creamy.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
- Divide the batter evenly into the prepared muffin tin. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted int he middle comes out clean or with a few crumbs attached. Cool the muffins for 5 minutes and then remove them from the tin.
Comments: The muffins themselves aren’t all that sweet but the chocolate chips add all the sweetness you could want. The muffins do come out deliciously moist and soft due to the yogurt and pumpkin. They’re pretty quick to whip up (30-40 minutes total). Do not use muffin liners; whole wheat muffins tend to stick to them and you don’t want pieces of paper in your muffins! You can easily make the muffins gluten free by using all-purpose gluten free flour instead of whole wheat. You can also make them vegan by replacing the egg with 1 flax egg, using applesauce instead of Greek yogurt and using vegan chocolate chips. They are best hot out of the oven. You can reheat any leftover muffins in the microwave for about 20 seconds.