DESSERTS
September 28, 2024
Pumpkin Muffins
Pumpkin Muffins
Cassandra
Ingredients
1 1/2 cups whole wheat flour
1 tablespoon pumpkin pie spice blend (sold in the spice aisle)
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
2 eggs
½ cup honey
½ cup melted butter
1 cup canned pumpkin puree
1/2 cup of dark chocolate chips
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3 Tablespoons (21g) ground cinnamon
2 teaspoons (5g) ground ginger
1 and 1/2 teaspoons (4g) ground nutmeg
1 teaspoon (3g) ground cloves
1 teaspoon (2g) ground allspice
pinch ground black pepper (small pinch, less than 1/8 teaspoon)
Directions
Preheat the oven to 350°F. Line a muffin pan with liners and set aside or if using mini muffin pan, spray pan with olive oil spray.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder.
Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until smooth, but don't overmix. Fold in the pumpkin puree and chocolate chips just until combined.
Divide the batter among 12 muffin cups (each cup should be about three-quarters full). Or use a small ice cream scoop to divide in mini muffin pan.
Bake until golden brown and a toothpick comes out clean. 18 to 20 minutes for a muffin pan and 15 minutes for a mini muffin pan.
