Recipe for Pumpkin Chocolate Chip Muffins – no refined flour, no refined sugar, moist and totally perfect with a cup of tea or coffee or for a kiddie snack
Muffins are a beginner baker’s best friend. They are the most forgiving of bakes, unlike more exacting recipes like pound cakes, sponge cakes or cookies. While I am pernickety about measurements and weights for baking, when it comes to muffins I am brave enough to eyeball the ingredients. Thank you, ye baking gods, I am yet to bake a muffin that was a disaster ☺️
I do have a favourite ingredient that I add to most muffins. It could well be everyone’s favourite ingredient too because it lends the muffins a soft texture, adds natural sweetness and reduces the need for too much oil or butter or even eggs in some recipes. Yes, I’m talking about bananas????!
And of course, there is chocolate????. I don’t think there’s any kid who will refuse a chocolate muffin, which makes it a mum’s favourite too. That makes two of the components in these moist Pumpkin Chocolate Chip muffins.
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In case you didn’t know already, I’m the lady who will not let any batter pass me by without the addition of a vegetable 🙂 Carrots, zucchini, pumpkins and beets make regular appearances in my bakes. Long before unicorn food was a trend, I used to make beet bread with the addition of beet puree to a yeasted dough. So….no surprises that I was looking for a vegetable to add to these muffins. The original idea was to make zucchini-chocolate muffins. A zucchini was grated and all set to go into the batter when a tiny voice in my head asked me to taste the raw zucchini. It was BITTER as gall ! Am I glad that I listened to that voice in my head that day. I needed an immediate replacement for the zucchini. The harvested pumpkin sitting on the kitchen table called out to me. I peeled and grated the pumpkin and it was promptly used as a replacement for the bitter zucchini. That’s how these Pumpkin Chocolate Chip Muffins were born.
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The muffins turned out moist, chocolatey with absolutely no trace of the pumpkin but for stray orange specks. I loved the contrast provided by the white chocolate chips and the oat flakes in the topping. You can use regular chocolate chips too.
The grated pumpkin can be replaced with grated zucchini, carrot or beets to make equally wholesome muffins.
Equipment needed for Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
- 3/4 cup whole wheat flour
- 3/4 cup oat flour
- 1/3 cup cocoa powder
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 medium bananas mashed
- 1 cup packed grated pumpkin
- 1 egg
- 1/4 cup honey or maple syrup
- 2 tbsp rice bran oil
- 4 tbsp milk
- 1/2 cup chocolate chips or chunks
- 2 tbsp oats to sprinkle on top
- Preheat the oven at 175 C. Keep a 12 cup muffin pan ready, lined with paper liners or brushed with oil.
- In a large bowl, combine all dry ingredients - flours, baking powder, baking soda, salt, cocoa powder. Mix using a dry whisk to break any lumps.
- In a medium bowl, whisk mashed bananas, grated pumpkin, egg, oil, honey and 2 tablespoons of the milk until well combined.
- Make a well in the dry ingredients and pour the wet ingredients. Stir gently until you get a smooth batter with no visible lumps of flour. Use extra 2 tablespoons of milk if needed. The batter should be thick and not runny.
- Stir in most of the chocolate chips, reserving few for topping.
- Divide the batter between the 12 muffin cups. Top with a sprinkle of chocolate chips and some oats.
- Bake for 18-20 minutes, or until muffins are risen well and a tester comes out clean.