These muffins were born out of necessity last weekend when I realized on Saturday night that I didn’t have anything I could grab for a quick breakfast on our way out the door at 5 am the next day. Skipping breakfast simply wasn’t an option. If I don’t eat breakfast, I become very cranky, and I’m pretty sure the last thing Shane wanted was to spend the nearly 2 hour drive to the race with a tired, irritable me ๐
I didn’t start baking until nearly 10 pm so my main criteria for selecting a recipe was simplicity. Muffins immediately came to mind as one of the quickest options. I also had leftover pumpkin puree in the fridge I was hoping to use up so that helped narrow down the choices. I found this recipe from Cooking Light and ran with it, though not without several modifications. The original recipe called for dried cranberries, but I love the combo of pumpkin and chocolate so I subbed chocolate chips instead. And to make myself feel better about having chocolate for breakfast, I replaced half of the all-purpose flour with whole wheat. Oh, and I skipped the ground ginger entirely but feel free to add it back if you’d like.
I had the muffins in the oven in no time, and they baked up perfectly moist and tender. I loved them best just slightly warm from the oven when the chocolate chips were still melty and gooey, though that texture was easily recreated by popping them in the microwave briefly the next day. It was the perfect fall breakfast on the go!
Whole Wheat Pumpkin Chocolate Chip Muffins
adapted from Cooking Light, November 2007
3/4 cup white whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1/4 cup packed light brown sugar
1 cup pumpkin puree
1/2 cup buttermilk, at room temperature
2 tablespoons canola oil
1 large egg, at room temperature
1 cup semisweet chocolate chips
Preheat oven to 375 F. Line a muffin pan with paper liners.
In a medium bowl, whisk together both flours, the baking soda, baking powder, cinnamon, salt, and cloves. In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the pumpkin, buttermilk, oil and egg. Beat on medium-low speed until very well blended, about 3 minutes. With the mixer on low, add the dry ingredients and beat just until incorporated. Use a rubber spatula to stir in the chocolate chips.
Divide the batter evenly among the prepared wells of the muffin pan, filling each about 3/4-full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the muffins cool for just a few minutes before removing them to the rack. These are really good warm, while the chocolate is still melty and gooey, but you can recreate that fresh from the oven texture by microwaving cooled muffins for 10-15 seconds before serving.
Makes 12 muffins
Yum! These would definitely help me avoid hungry grumpiness too. ๐
I am the same way! If I don’t eat I get hangry (a term I picked up from Pinterest I think where hungry and angry combine). BTW just look at those melty chocolate chips! Yum!
I love that for you, a last minute breakfast is making something late the night before. ๐ Of course, that is why your site is so great. I love that these pumpkin muffins have whole wheat flour in them.
What an awesome muffin recipe. And it’s the perfect way to use up leftover pumpkin puree. I’m sure I would never ever be cranky in the morning if I had these for breakfast!
Looks so tasty! Thanks for new recipe)
Yuuum! Muffins are my go-to when we run out of breakfast foods too. ๐
Mmm love the sound of this!
Love that these are whole wheat!
What exactly is Pumpkin Purรฉe? Do you buy it or make it yourself? thx, Susan
@Susan – You can buy it in cans in the grocery store. It’s usually on the baking aisle near the pie fillings (though make sure you get pumpkin puree, not pumpkin pie filling). You can also make it yourself by roasting sugar pie pumpkins, but I like the canned option better.
I love pumpkin and chocolate together. These look perfect for a quick breakfast!
I need to make 3 dozen mini muffins for Sunday and was thinking pumpkin would be good. I’ll use this recipe and mini chocolate chips. They look great!
Thx Tracey…I’ve never noticed it the store…I do plan to make these soon….after I buy the purรฉe!! Susan
i have 1/2 cup leftover pumpkin sitting in my fridge so i’m thinking about making a half batch of these tonight! ๐
Mmm. These look so good. Pumpkin and chocolate is really an amazing flavor combination ๐
I’m craving a quick and easy muffin just like this! It looks beautiful and delicious…
I love your blog. I was looking for something healthy and sweet to make and I was craving pumpkin and I always crave chocolate. They are in the oven as I type… Can’t wait!!! Love your photos!
i made these this morning and i absolutely loved them!!! ๐ i was a little short on pumpkin & i subbed whole wheat pastry flour for the all-purpose flour, & they still turned out delicious! thank you so much for sharing your recipes!! =)