So, I have revamped my pumpkin chocolate chip muffin recipe about a million times, and I think I’ve come up with a pretty good version that isn’t too naughty. I really wanted to use all whole wheat flour, but it just doesn’t taste quite right (kinda like a brick), so I have settled for half regular flour and half whole wheat. This is a super easy recipe…enjoy!
1 & 1/2 cups all-purpose flour
1 & 1/2 cups whole wheat flour
1 & 1/2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 & 1/2 teaspoons salt
1 & 1/2 cups sugar
1 can (15 oz) 100% pure pumpkin
4 large eggs
1/2 cup olive oil
1/2 cup mini chocolate chips (mini chocolate chips are better in muffins…plain and simple)
Preheat oven to 350. Combine flours, pumpkin pie spice, baking soda and salt in a bowl. Combine sugar, pumpkin, eggs and oil in a mixing bowl and beat on low just until blended. Stir in flour mixture just until moistened. Spoon batter into prepared muffin cups. I like to use this handy dandy scoop so that they are uniform. Bake 25-30 mins.