Ingredients

The following ingredients have 12 Servings
  • 1 cup all purpose flour (142 grams)
  • ½ cup whole wheat flour (80 grams)
  • ½ cup brown sugar (100 grams)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin spice
  • ¼ teaspoon salt
  • 2 eggs (room temperature)
  • ¼ cup buttermilk
  • 1 cup pumpkin puree
  • ⅓ cup chunky applesauce
  • 1 teaspoon vanilla extract
  • ¼ cup dark chocolate chips

Instruction

  • Preheat the oven to 375℉/190℃. Position rack to middle.
  • Paper line 12 muffin cups. I will also spray my liners with a non-stick spray as I find these muffins get stuck to the paper liner.
  • In a large mixing bowl, whisk together both flours, sugar, baking powder, baking soda, spice and salt.
  • Set aside.
  • In a separate bowl, whisk together eggs, buttermilk, pumpkin puree, applesauce and vanilla extract.
  • Add liquid mixture all at once to the dry ingredients. Stir just until moistened (mixture will be thick).
  • Gently fold in the chocolate chips.
  • Fill muffin liners ¾ full.
  • Bake for 20-23 minutes or until top bounces back when lightly touched and a cake tester comes out clean.
  • Remove from the oven and place on cooling rack for 5 minutes, then remove individual muffins and place on wire rack to cool completely.