Рецепт Whole Wheat Pumpkin Chocolate Chip Muffins
I had some leftover pumpkin puree after I tried a pumpkin biscuit recipe. The biscuits didn’t turn out good enough to blog about it and I was looking for recipes to use the rest of the pumpkin puree. I already have a couple of pumpkin recipes, including my decadent pumpkin cupcakes, pumpkin chocolate chip cookies and vegan pumpkin cake roll. I saw a recipe for pumpkin chocolate chip muffins here and I thought that it was a good idea. I took some input from there and combined it with my famous vegan blueberry muffins and came up with this whole wheat pumpkin chocolate chip muffins. The result was excellent. I have been using whole wheat pastry flour in most of my baking for almost 4 years now and I don’t miss all-purpose flour at all. I think it needs quite a bit of time to get used to its taste and flavor. But once you get used to it you would never go back to using all-purpose flour at least for your regular baking and limit it for special occasion cakes and pastries.
Whole Wheat Pumpkin Chocolate Chip Muffins
Prep time: 20 Mins
Cook time: 20 Mins
Yields: 12 Muffins
Do you have some pumpkin puree leftover after Thanksgiving? Then try this wholesome pumpkin muffin recipe, which is so much better for breakfast than your coffee house muffins or a nice treat for lunch or a good after school treat.
- 2 cups whole wheat pastry flour
- 1 and 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3/4 cup white sugar
- 1 cup almond milk
- 1/3 cup avocado oil
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
- 1/2 cup pumpkin seeds, toasted
- whole wheat pastry flour – 1 cup each whole wheat flour and all-purpose flour
- pumpkin puree – sweet potato puree
- almond milk – any milk of your choice
- avocado oil – any oil of your choice
- apple cider vinegar – white vinegar
- chocolate chips – any dried fruit like raisins, cranberries, etc
- pumpkin seed – any seeds or nuts of your choice
Preheat oven at 375F/190C for 15 minutes. Line a 12-cup muffin liner with paper liners or grease it with non-stick cooking spray.
In a medium sized bowl stir together the ingredients listed in Part 2 and set aside.
In a large bowl, stir together the Part 1 ingredients.
Stir in the wet ingredients into the flour mix and combine until just moistened.
Mix in the chocolate chips and pumpkin seeds.
Scoop out about 1/3rd of a cup of batter for each muffin and fill the tin.
Bake for 18-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Remove the pan from the oven and place it on a wire rack to cool for at least 5 minutes. Then take the muffins out of the pan and let it cool completely on the wire rack before storing it.
I got 11 muffins for the recipe but I could have got 12 exactly if I had used less batter. The muffins rose up beautifully. I would say that these pumpkin chocolate chips muffins were the best I have baked so far with respect to the look of it because it rose so well. I think the extra batter made it puff up nicely.
I used pumpkin seeds to make it nut-free so that my son can take it to school. Otherwise my choice would have been toasted walnuts.
Calories: 317.4
Total Fat: 13.6 g
Saturated fat: 4.4 g
Unsaturated fat: 6.5 g
Cholesterol: 0.0 mg
Total Carbohydrate: 46.6 g
Sugars: 23.9 g
Dietary Fiber: 4.9 g
Protein: 4.2 g
Sodium: 324.4 mg
Potassium: 103.2 mg
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