MY CUPCAKE NOTEBOOK

Whole Wheat Pumpkin and Dark Chocolate Muffins

Anna CarreraComment

Hello there!

{Spanish Here}

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.

pumpkin muffins

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

  • 120g flour

  • 1 ¼ tsp baking soda

  • ½ tsp baking powder

  • 1/3 tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp salt

  • 100g sugar

  • 300ml pumpkin puree

  • 80ml mild olive oil

  • 2 Tbs milk

  • 2 eggs

  • 130g dark chocolate chips

 

Directions:

 

  • 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.

Download the recipe!

Download the recipe!

I hope you liked them!

 

Anna