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My kids love these for breakfasts, snacks, and even in lunchboxes because of the chocolate chips and pumpkin flavor. I love them for the whole grains and dose of vegetables.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup low fat milk (or use any variety)
- 4 eggs
- 15 oz. canned pumpkin or 2 cups cooked pumpkin from 1 small sugar/pie pumpkin
- 1 1/2 cups whole wheat flour (use wheat/gluten-free if needed)
- 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
Ingredients
|
Instructions
- 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.
Recipe Notes
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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