Whole Wheat Double Chocolate Pumpkin Muffins

I know, I know, this is my second pumpkin recipe this week.

There's no real reason for it except that I have a ton of pumpkin in my freezer; so why not use it? (that's actually a statement and not a question).

These muffins are a bit on the dry side because of the whole wheat flour. They're not saw dust dry, they're more like could use a bit o' butter dry. If you feel like experimenting with the recipe you could always add some more pumpkin for some extra moisture. I personally wouldn't change them though. I love the whole grainy goodness mixed with chocolate that kind of thing is right up my alley.

Whole Wheat Double Chocolate Pumpkin Muffins

Makes: 14

Adapted from Good Life Eats

2 ⅓ cups whole wheat flour (I used spelt)

⅔ cup sugar

⅔ cup cocoa powder

2 tbsp flax meal

2 tsp baking powder

2 tsp baking soda

½ tsp salt

1 ¼ cup pumpkin puree

⅔ cup plain yogurt

2 large eggs, lightly beaten

1 tsp vanilla extract

½ cup melted butter, cooled to room temperature

¾ cup dark chocolate chips

Directions:

1. Preheat oven to 375F. In a medium sized bowl, whisk together the whole wheat flour, sugar, cocoa, flax, baking powder, baking soda, and salt until well combined.

2. In another medium bowl, combine the pumpkin puree, yogurt, eggs, and vanilla. Whisk until combined. Stir in the butter.

3. Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the flour mixture and stir with a wooden spoon until just combined. Then, stir in the chocolate chips, reserving about 1/4 cup or so for sprinkling on top of the muffins.

4. Grease 24 standard sized muffins cups. Using a large cookie scoop, fill your muffin tins. Each muffin cup should hold about 3 tablespoons of batter. Sprinkle remaining chocolate chips on top. 

Bake for 17-25 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then remove and cool on a wire rack (or eat).


Linked to: Seasonal Sundays
                Sweets for a Saturday