Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/4 cup butter (melted)
  • 1/2 cup low fat sour cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips
  • 4 tablespoons sugar
  • 1 tablespoon flour
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vegetable oil
  • 1/3 cup sliced almonds (slightly crushed)

Instruction

  • Preheat oven to 350°. Lightly grease a muffin tin with cooking spray, or line with paper muffin liners.
  • Prepare streusel topping: In a small bowl, whisk together 4 tablespoons sugar, 1 tablespoon flour, and 1/2 teaspoon cinnamon. Add 2 teaspoons oil and mix together until you have a sandy texture. Mix in almonds; set aside.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
  • In a large mixing bowl, combine pumpkin, sugar and melted butter; add sour cream, eggs, and vanilla and beat at medium speed until well blended.
  • Add flour mixture and stir until just combined. Stir in chocolate chips.
  • Divide batter evenly between 12 muffin cups. Sprinkle muffins with streusel topping.
  • Bake 20 to 25 min, until a tester inserted into the center comes out clean.
  • When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.