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Thursday, September 29, 2016

Whole Wheat Pumpkin Chocolate Chip Muffins

*This post contains affiliate links.  Please see my disclaimer statement.
This post has been edited to express some ingredient variations.  If you choose to use different ingredients from the original recipes, please read my updated thoughts.

Title Picture

Well, it's that time of year again.  No, I'm not talking about Fall or a new school year.

I mean, Pumpkin Spice season.  It's everywhere!  It's in my coffee, sprinkled in hummus (really), and even found it's way into M & M's.


Close up of Muffin

Many of those foods have nothing to do with pumpkin and I'm occasionally left wondering why pumpkin spice was even let near them.  But owell!

Despite the current craze, I couldn't avoid making these delicious muffins!  With a tad of pumpkin spice they are a good combo of sweet and spicy.  They satisfy my pumpkin cravings this time of year and are a delicious, easy breakfast option for my girls!

Muffin Cut in Half

I think I ate three of these the first day I made them.  No shame.  They are delicious!  

I used mini chocolate chips to really give it a chocolate-y punch and the whole wheat pastry flour made them a bit healthier while keeping them light and fluffy!

I prefer whole wheat pastry flour to the typical whole wheat variety because of it's lighter texture. Whole wheat tends to produce a dense and dry pastry, biscuit, muffin, etc.  Once I discovered the miracle of pastry flour, I've never turned back!

If you can't find whole wheat pastry flour at your local grocery store, you can easily purchase my recommended brand from my affiliate link for Bob's Red Mill Organic Pastry Flour .

Collage of Muffins

*If you choose to use all-purpose flour in place of the whole wheat pastry flour, be sure to decrease the maple syrup amount to 1/3 cup to ensure a light, fluffy muffin.

yield: 12-15 muffinsprint recipe

Whole Wheat Pumpkin Chocolate Chip Muffins

prep time: 10 MINScook time: 15 MINStotal time: 25 mins
A delicious, whole wheat muffin with a pumpkin spice kick. Perfect for breakfast, snack, or healthy dessert.


  • 1/2 cup butter, melted
  • 1 cup pure pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp. vanilla
  • 2 1/4 cups whole wheat flour, pastry or preferred variety
  • 2 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 cup mini chocolate chips


  1. Pre-heat oven to 400 degrees F.
  2. Line muffin tins with paper liners.
  3. In a large mixing bowl combine butter, pumpkin, syrup, and sugar. Add eggs, buttermilk, and vanilla. Mix well.
  4. Add flour, baking powder, pumpkin spice, and salt. Stir until just combined. Add chocolate chips and stir carefully.
  5. Fill tins 3/4 full and bake 15-17 minutes.

1 comment:

  1. I decided to leave a comment here after I attempted this recipe. As I was re-reading the blog post I realized why my muffins turned out heavier. They tasted amazing, but were not light and fluffy. My mistake was using all-purpose flour and not reducing the maple syrup/agave that I used. WHOOPS. Completely missed that little note. I will be attempting these again later this week because I have never had one your recipes flop on me! :)


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