This is one of those recipes that just works for school lunches, snacks, or breakfast. Pumpkin chocolate chip muffins are one of our family favorite recipes for fall.
We freeze the muffins and include them with a cup of yogurt that's been in the freezer all night then pack them in a brown bag. The yogurt and muffin thaw but still stay cool at lunchtime. We also love the muffins for an on the go breakfast or anytime the kids say they're hungry (which is pretty well as soon as they walk in the door after school. Or hourly).
Get these pumpkin chocolate chip muffins made and popped in the freezer. Life will be so much easier!
Pumpkin Chocolate Chip Muffins
Ingredients
- ½ cup pumpkin puree
- 1 egg
- 1 cup milk (can substitute almond milk or other non dairy milk if needed)
- ½ cup brown or coconut sugar
- 2 tablespoon oil or nonfat greek yogurt
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¾ cup whole wheat flour
- ¾ cup unbleached all purpose flour
- 1 cup mini or regular sized chocolate chips (non dairy chocolate substitutions okay)
Instructions
- Preheat oven to 375 degrees. Line 12 muffins cups with liners and lightly spray.
- In a large bowl, mix together the pumpkin puree, egg, milk, sugar, oil or yogurt and vanilla. Slowly add in the baking powder, baking soda, salt, spices, and flour. Stir just until combined.
- Fold in the chocolate chips, then fill each muffin cup ⅔ of the way full with batter.
- Bake at 375 degrees for 20-25 minutes or until muffin springs back when lightly touched and a toothpick inserted into the center comes out clean. Remove muffins from oven and allow to cool for five minutes in the pan before moving to a wire cooling rack to finish cooling completely.
- Store in an airtight container for several days or transfer the muffins to a freezer Ziploc bag and freezer for up to one month.
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