I’ve been on the hunt for the perfect pumpkin muffin recipe – and now I’ve found it. If you’re a pumpkin lover, a chocolate enthusiast and an avid snacker, this is for you…
As always, I must give credit where credit is due. This is the first recipe I’ve tried from the blog Ambitious Kitchen, but I followed her directions and the results were fantastic. I’m definitely going to be heading back to her recipe list for future inspiration.
I’ve done a little bit of modifying, but not much. This recipe was basically faultless. I did leave out the ginger, nutmeg and cloves – mostly because I didn’t have them! I added extra cinnamon, pumpkin pie spice and allspice instead.
- 1 ½ cups whole wheat pastry flour or white whole wheat flour (I used regular whole wheat flour)
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ginger
- 1/8 teaspoon nutmeg
- pinch of cloves
- 1 cup pumpkin puree (not pumpkin pie mix)
- ¼ cup honey
- 1 egg
- ½ tablespoon olive or coconut oil
- 1 tablespoon vanilla
- ½ cup non-fat plain Greek yogurt
- 1/3 cup unsweetened vanilla almond milk (I used regular milk)
- ½ cup chocolate chips
Preheat oven to 350 degrees. Spray 12 cup muffin tin with non-stick cooking spray. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves.
Add pumpkin, honey, egg, oil, vanilla, yogurt and milk to a blender. Blend on high for one minute or until well combined, smooth and creamy. (I just mixed the wet ingredients together in a large bowl.) Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.