Muffin Monday: Pumpkin Chocolate Chip


just baked

Two of my favorite flavor profiles combine in these muffins.


  • 2 1/2 cups White Whole Wheat Flour
  • 3/4 cup  Almond Meal/ Flour
  • 2 teaspoons of Baking Powder
  • 1 teaspoon of All Spice
  • 1 teaspoon of Cinnamon
  • 3/4 cup Brown Sugar
  • 1/2 cup White Sugar
  • 1 teaspoon Salt
  • 1 (15 ounce) can  Pumpkin Puree
  • 1 cup Vegetable Oil
  • 1/2 cup of Maple Syrup
  • 1/2 cup water
  • 3 Eggs
  • 1 cup Chocolate Chips (plus extra to top)


1. Preheat oven to 350 degrees. Prep 18 muffin cups by spraying with cooking spray.

2. In a large bowl mix all ingredients.

Pumpkin chocolate chip batter

3. Divide evenly into the muffin cups and top with a few extra chocolate chips.

4. Bake  for  25 – 35 minutes until tops are golden brown and muffins pass the toothpick test.

5. Let cool a few minutes before enjoying.

beauty one

My special guest  tasters Margie and John like the texture and taste. But their purest pumpkin loving relatives strongly voiced a “no additives” opinion . (NOT EVEN CHOCOLATE! –what was I thinking?)  My regular taster Bill, however, liked the combination of Chocolate and Pumpkin. He liked the crunchy top and moist middle, and happily ate a second. Both Margie and Bill commented that they didn’t miss the dairy.

Beauty 2

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About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

5 responses to “Muffin Monday: Pumpkin Chocolate Chip

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