Pumpkin, Meet Chocolate

Honestly, I’m not one of those “pumpkin spice everything” people, but this recipe is one of our fall must-haves. Plus it makes 3 dozen muffins, so there’s plenty to share with friends!

1/2 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1 3/4 tsp pumpkin spice*
1/4 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups pure canned pumpkin
2 tbsp oil
2 large egg whites
2 tsp vanilla extract
2/3 cup dark chocolate chips

Let’s cook!

• Pre-heat oven to 350°F
• Spray mini muffin tin with cooking spray
• In a large bowl, combine the dry ingredients (flours, sugar, baking soda, spices, and salt). Set aside.
• In another bowl, mix the wet ingredients (pumpkin, oil, egg whites, and vanilla).
• Combine the wet ingredients with the dry ingredients, mixing just until combined
• Fold the dark chocolate
• Pour batter into the prepared muffin tin
• Bake 20-22 minutes or until toothpick comes out clean

Besides the pumpkin swirl bread that makes an appearance every Thanksgiving, these muffins are our favorite way to bring the fall vibes (bonus: your kitchen will smell AMAZING as the muffins bake).

Eat well friends!

*Pumpkin spice substitute: If you don’t have pumpkin spice on hand, just increase the cinnamon and add a mix of ground cloves and nutmeg to make about 2 teaspoons of spice blend.