Embrace the holiday season with these spiced pumpkin chocolate chip muffins! Whole grain flour boosts fiber and B-vitamins, while chocolate chips add the perfect amount of sweetness. Enjoy with a hot cup of tea for breakfast or an afternoon snack.
I will never apologize for my mini muffin pan.
As long as I can hold a wooden stirring spoon, I will use my trusty mini muffin pan to turn out delicious treats. No matter how many times Peter teases me about making dainty, bite-sized quick breads and desserts.
Like the Oxford comma, a mini muffin pan is essential. Since my last post during those halcyon days of pre-pandemic life, I have reached for comfort again and again. Snuggles with two–then three–babies. Family video chats in which little hands and faces crowd against the camera. And, of course, warm baked goods fresh from the oven.
What was I saying about three babies? Oh, yes, we’ve had an addition.
Baby H slots quite neatly into our little family and makes life with three kids ages five and under at home 24/7 during a global pandemic that much more … interesting. On an unrelated note, my eye has been twitching for six months straight. Weird.
Anyway, perhaps I will write another baby-led weaning post starring Baby H’s food-covered hands in the near future, but as Toddler E is currently lying draped across my lap, touching every inch of my body she can reach, I think the chances are less-than-slim. Plus, we all know how good I am at keeping promises.
Wait, what’s that? Muffins? Sorry, got a little distracted.
I haven’t been baking as much as in the golden days of THIH (three little kids, remember?), but I did manage to turn out a few batches of whole grain pumpkin muffins with chocolate chips. Multiple batches were necessary because, as usual, Peter bought enough pumpkin for several families of five. Pumpkin Week, Part 2, perhaps?
In addition, both Kid J and Toddler E are enormous fans of these muffins. By making them in the mini muffin pan, I can give them seconds (or thirds) for breakfast without spoiling their appetites for the rest of the day. The whole grain flour and pumpkin satisfies my wish to serve the kids a nutritious food high in fiber and B-vitamins, while a few chocolate chips make for peaceful breakfasts.
Yes, I am that dietitian mom. Nice to meet you.
The kids devour these topped with peanut butter, but I prefer mine warm with a steaming cup of Earl Grey.
By the way, notice how almost every picture in this post is of the same two muffins arranged in different ways? That’s because (1) the kids ate them up so darn fast, and (2) I couldn’t be bothered to make more of an effort on day 383920 of this pandemic.
Spiced Pumpkin Chocolate Chip Muffins
- mini muffin pan
- 1 3/4 cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 eggs
- 1/3 cup packed brown sugar
- 1 cup pumpkin puree
- 1/3 cup melted butter
- 1/3 cup milk or almond milk
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Grease or spray a mini muffin pan with oil or nonstick cooking spray. Set aside.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon, and pumpkin pie spice. Mix thoroughly.
- In a medium bowl, whisk together eggs, brown sugar, pumpkin puree, butter, milk, and vanilla.
- Add wet ingredient to dry ingredients and stir gently until just combined. Add chocolate chips and fold into batter.
- Fill muffin cups about 3/4 of the way full. Bake for 12-15 minutes, until toothpick in center of a muffin come out clean. Remove pan from oven. Allow to cool for a few minutes before removing from pan.