Muffins are a great way to showcase seasonal flavors. Here, pumpkin and chocolate come together to make a moist, delicious muffin that’s equally at home on the breakfast table or as a coffee break snack at the office.
- 2 eggs
- 1 cup skim milk
- 1 cup pureed pumpkin
- ½ cup canola oil
- 1½ cups all-purpose flour
- 1½ cups whole wheat flour
- 1 cup sugar
- 1 T. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 12 oz. semisweet miniature chocolate chips (1 bag)
Heat the oven to 400 °F.
Beat the egg slightly. Stir in the milk, pumpkin, and oil. Stir in the dry ingredients. Fold in the chocolate chips.
Fill muffin cups that are lined with paper cups and bake them for 20 minutes.
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