Healthy Pumpkin Chocolate Muffins
No one should choose between healthy, pumpkin and chocolate. Have it all with these Healthier Pumpkin Chocolate Muffins.
Jenna Braddock, RD
1% or 2% milk
whole wheat pastry flour
Preheat oven to 350° F. Spray a muffin pan with non-stick cooking spray or line with muffin papers.
Add butter to a mixing bowl. Using an electric mixer, beat butter until creamy, about 2 minutes.
Add brown sugar to bowl and beat on medium speed for about 3 minutes. Next add pumpkin puree and honey and continue beating until well incorporated.
Add egg and mix to combine. Then add milk and mix well. Batter may be slightly clumpy but that is OK.
Pour in flour and baking soda and beat on low speed just until incorporated. Lastly, add in cocoa powder, flaxseed and cinnamon. Mix on low just until fully combined.
Fill muffin holes 75% full with batter. Bake for 18-19 minutes, until toothpick inserted into the center of a muffin comes out clean.
Let cool in pan for 5 minutes then remove to fully cool on baking rack.
An ice cream scoop works perfectly for putting batter in muffin pan.