You'll probably have some leftover pumpkin puree.If, by any chance, any of you decided to make last week's Pumpkin pie, you'll probably have some leftover pumpkin puree. Today's recipe will help you use that leftover puree and even better, you'll make some great and healthy muffins! Win-win.
On top of being healthy, these muffins are perfect to bring to work for breakfast, or as a snack mid afternoon.
These are super easy and delicious!
Whole Wheat Pumpkin and Dark Chocolate Muffins
Ingredients (yields 14 medium muffins)
160g whole wheat flour
1 ¼ tsp baking soda
½ tsp baking powder
1/3 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
300ml pumpkin puree
80ml mild olive oil
2 Tbs milk
130g dark chocolate chips
Preheat the oven at 175ºC (350ºF).
Preparare the muffin tin lining it with paper capsules.
In a bowl, mix flours, baking soda and powder, spices, salt and sugar.
In a big bowl, mix pumpkin puree, oil, milk and eggs and stir until well blended. Add the flour mixture and mix with a wooden spoon. Be careful not to overmix.
Add the chocolate chips.
Pour the batter in the muffin tin up to ¾ of its capacity.
Bake for 25 minutes, test it with a toothpick by inserting it in the middle of a muffin, if it comes out clean, the muffins are done.
I hope you liked them!