So, there is already a version of this recipe on the blog. But, I realized that it needed an upgrade and most definitely a new set of photos! It can be painful to look back on my photos from the very beginning of the blog, but at the same time, it can be really neat to see how far I’ve come in my photography! And how far I still need to go.. but that’s okay. It’s all a learning process.
Let’s talk about the new and improved version of these healthy muffins. I changed the ratio of ingredients a little bit for less sugar, but more taste. I also upped the amount of ingredients to make nearly 2 dozen muffins, because I am feeding a family of 5 here. So a dozen muffins won’t last any longer than the morning. I removed the raisins, only because my kids really don’t enjoy them. I do, so feel free to throw in a 1/2-1 cup, or substitute them completely for the chocolate chips. This still has a healthy dose of whole wheat flour, wheat bran and flaxseed meal to keep you filled up for longer, and to make them healthier. There is a combination of yogurt and oil, as well as plenty of fabulous spices to make this a wonderful fall muffin.
I am trying to squeeze in every last pumpkin recipe before Thanksgiving, because I feel that once the holiday is over, everything becomes gingerbread and peppermint. And chocolate. So, I don’t want to miss the final pumpkin party!
These are a great muffin to have with your morning cup of coffee, or a midday snack. These would be a great, healthy start to your Thanksgiving day too! You can also make a big batch of these, bake them, then freeze them, warming before serving. So, quickly grab a can of pumpkin puree before they disappear from the shelves. Or better yet, make your own puree! Make them, love them.
Adapted from Joy of Baking
- 1 (15 oz.) can pumpkin purée
- 3 large eggs
- 1 cup full-fat plain yogurt
- 3/4 cup grapeseed oil, or another neutral oil of your choice
- 2 1/4 cups whole wheat flour
- 1 cup wheat bran
- 1/2 cup flaxseed meal
- 1 cup dark brown sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 1/2 cups chocolate chips
- Preheat the oven to 375ºF. Line 24 muffin wells with paper liners, or grease well. Set aside.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, yogurt and grapeseed oil until combined. In a separate bowl, whisk together the flour, wheat bran, flaxseed meal, brown sugar, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Pour the dry ingredients into the wet, and stir just until combined and no flour streaks remain. Fold in the chocolate chips.
- Fill the prepared muffin tins 3/4 full with the batter. Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out dry. Let cool in the pan for 2-3 minutes, then remove and serve warm.
- Refrigerate or freeze any leftovers.