Pumpkin Chocolate Chip Muffins (Whole Wheat)

Source

Ingredients

• 1 cup all-purpose flour (I use white whole wheat flour for this)
• 1/2 cup whole wheat flour
• 1/4 cup ground flaxseed or wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon real salt
• 1 cup of pureed pumpkin (canned pure pumpkin is what I use)
• 2 large eggs, beaten
• 1/2 cup packed brown sugar
• 1/2 cup 1% lowfat milk
• 1/3 cup oil (I use melted coconut oil)
• 1 teaspoon real vanilla
• 1/2 cup mini chocolate chips (or dark chocolate chips)

Instructions

 Preheat the oven to 350F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. 

Whisk together the flours, flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.

Spoon the batter into the prepared muffin cups. Bake 20-23 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. 

Notes: Just like Heather's famous Pumpkin Chocolate Chip Cookies, but in muffin form!