Description
These moist, nutrient-dense muffins capture the comforting essence of autumn, blending earthy pumpkin puree with the rich, indulgent warmth of dark chocolate chips. Naturally sweetened with maple syrup and crafted with wholesome whole wheat flour, they are a perfect balance of health and comfort. Ideal for meal prepping or a quiet morning treat, these muffins offer a reliable source of homemade nourishment that keeps wonderfully for days.
Ingredients
6 tablespoons unsalted butter, melted and cooled
1 cup canned pumpkin puree (pure pumpkin)
1/2 cup maple syrup or honey
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
3/4 cup dark chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the melted butter, pumpkin puree, maple syrup, eggs, and vanilla extract until smooth.
Add the whole wheat flour, baking soda, pumpkin pie spice, and salt into the wet mixture.
Stir gently with a spatula until just combined, being careful not to overmix.
Fold in the dark chocolate chips.
Divide the batter evenly among the muffin cups using a spoon or scoop.
Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. These muffins freeze beautifully; wrap individual muffins in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg