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Whole Wheat Pumpkin Chocolate Chip Mini Muffins Recipe

Whole Wheat Pumpkin Chocolate Chip Mini Muffins

Tender mini muffins made with whole-wheat flour, pumpkin purée, maple syrup, warm spices, and mini semisweet chocolate chips. This easy breakfast recipe yields about 24 to 30 muffins.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups (180 g) Whole-wheat flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
Wet Ingredients
  • 2 eggs Large eggs, room temperature
  • 1 cup (225-230 g) Plain pumpkin purée
  • 1/2 cup (100 g) Packed light brown sugar
  • 1/4 cup (60 ml) Maple syrup
  • 1/3 cup (80 ml) Neutral oil, such as canola or vegetable oil
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Milk
Add-Ins
  • 3/4 cup (125-135 g) Mini semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a mini-muffin pan or line the wells with paper liners.
  2. Whisk the whole-wheat flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together in a medium bowl.
  3. In a separate bowl, whisk the eggs, pumpkin purée, brown sugar, maple syrup, oil, vanilla, and milk until smooth.
  4. Add the dry ingredients to the pumpkin mixture and stir only until no dry flour remains. Let the batter rest for 5 minutes if desired so the whole-wheat flour can hydrate.
  5. Fold in the mini semisweet chocolate chips with a spatula, using only a few gentle turns.
  6. Fill the mini-muffin cups about three-quarters full. Bake for 11 to 14 minutes, until the tops spring back lightly and a toothpick comes out clean except for melted chocolate.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use plain pumpkin purée, not pumpkin pie filling. Weigh the whole-wheat flour when possible, or spoon it into a measuring cup and level it. Store cooled muffins in an airtight container at room temperature for several days, or freeze them for longer storage.