Pumpkin Chocolate Chip Cornmeal Muffins















My son Solomon is overjoyed when I make these wholesome muffins, adapted from a recipe in Real Simple magazine and suggested by our friend Jody Gan. He loves having one or two for breakfast and another one after school for a snack. I love that he’s getting all the health benefits of whole grains and healthy pumpkin when he enjoys them.

Pumpkin Chocolate Chip Cornmeal Muffins
24 muffins
Prep (15 min.) + Cook (20 min.)

1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup nonfat or low fat milk
4 eggs
15 oz. canned pumpkin or 2 cups cooked pumpkin from 1 small sugar/pie pumpkin
1 1/2 cups whole wheat flour
1 cup yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1 cup chocolate chips

Preheat the oven to 350 degrees. Coat two 12-cup muffin tins with nonstick cooking spray. In an electric mixer, beat the butter and sugar until it is light and fluffy. Add the remaining ingredients EXCEPT the chocolate chips and beat just until smooth.  Fold in the chocolate chips. Fill the muffin cups about 2/3 full with the batter, and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean (a little under-baked is good). Let cool and serve immediately, or store tightly covered for up to 3 days, or freeze for up to 6 months.

Nutritional Information per Serving (% based upon Daily Values):
Calories 138, Total Fat 6.5g, 10%, Saturated Fat 3.5g, 18%, Cholesterol 41.5mg, 14%, Sodium 190mg, 8%, Carbohydrate 18.5g ,6%, Dietary Fiber 2g, 7.5%, Sugar 8g, Protein 3g

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2 thoughts on “Pumpkin Chocolate Chip Cornmeal Muffins

Jenny says:

Planning out my day this morning and thinking about the last minute plan of 6 kids that were going to be hanging out here. Thought I might make pumpkin muffins as a good snack, then checked my email and found this recipe waiting in my inbox! Thanks for the great timing.

Jenny says:

And they were a hit! 🙂

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