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Baking recipe · from the recipe book

Pumpkin Chocolate Chip Whole Wheat Muffins

Tender, moist muffins warmly spiced with cinnamon and nutmeg, studded with melty chocolate chips and a light maple sweetness.

Pumpkin Chocolate Chip Whole Wheat Muffins

Ingredients

  • 1¾ cups210 gWhole wheat flour
  • ⅓ cup40 gAll-purpose flour
  • 1¼ tsp6 gBaking powder
  • ¾ tsp4 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • 1 cup245 gPumpkin puree, canned
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 large100 gEggsroom temperature
  • ½ cup packed110 gBrown sugarpacked
  • 3 tbsp60 gMaple syrup
  • ¼ cup55 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • ¾ cup120 gSemisweet chocolate chips

Steps

  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
  3. In another bowl, whisk the pumpkin, Greek yogurt, eggs, brown sugar, maple syrup, oil and vanilla until smooth.
  4. Pour the wet ingredients into the dry and fold gently with a spatula just until no dry flour remains; a few lumps are fine.
  5. Fold in most of the chocolate chips, saving a small handful for the tops.
  6. Divide the batter evenly among the muffin cups, filling them nearly full, and scatter the remaining chocolate chips on top.
  7. Bake 18 to 22 minutes, until the tops spring back when pressed and a toothpick inserted in the center comes out clean (melted chocolate is fine, but no wet batter).
  8. Cool in the tin for 5 minutes, then move the muffins to a rack to cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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