You really don’t need a lot of chocolate chips in these muffins to give you the chocolate you crave. Mellyn taught me that if you reserve a few from the recipe to sprinkle on top it really makes a huge difference. Not only do they look more chocolate packed, they actually taste it too!
- 2 cups sugar
- 1 15 oz. cans pumpkin
- 1 ½ cups canola oil
- 3 cups whole wheat flour, ground from 1¾ cups hard white wheat
- 4 Tablespoons whole egg powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 cup chocolate chips, divided
Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.
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