By Tracey
Whole Wheat Pumpkin Chocolate Chip Muffins
adapted from Cooking Light
Ingredients:
- 3/4 cup white whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 cup pumpkin puree
- 1/2 cup buttermilk, at room temperature
- 2 tablespoons canola oil
- 1 large egg, at room temperature
- 1 cup semisweet chocolate chips
Directions:
Preheat oven to 375 F. Line a muffin pan with paper liners.
In a medium bowl, whisk together both flours, the baking soda, baking powder, cinnamon, salt, and cloves. In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the pumpkin, buttermilk, oil and egg. Beat on medium-low speed until very well blended, about 3 minutes. With the mixer on low, add the dry ingredients and beat just until incorporated. Use a rubber spatula to stir in the chocolate chips.
Divide the batter evenly among the prepared wells of the muffin pan, filling each about 3/4-full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the muffins cool for just a few minutes before removing them to the rack. These are really good warm, while the chocolate is still melty and gooey, but you can recreate that fresh from the oven texture by microwaving cooled muffins for 10-15 seconds before serving.
Makes 12 muffins.
