Another family favorite. I just made these for lunch and had to cut the kids off at four each. Sheesh. I love that this recipe has minimal sweetener (and all natural – yay honey!) and butter. I also need to take a moment and rave about the If You Care muffin cups in the picture. These are amazing. I have never had a single muffin stick to them. Ever. Highly recommend.
Pumpkin Chocolate Chip Muffins
(I always put the amount needed for 24 muffins, as there is no sense in making less if I am planning on feeding my family. Make them all and freeze them – if there are any left.)
3 1/3 c. white whole wheat flour
2 t. baking soda
1/2 t. baking powder
1/2 t. sea salt
2 tsp. ground cinnamon
1/2 t. grated nutmeg
1/8 t. ground cloves
3/4 c. honey
1/2 c. (1 stick) butter, melted
4 large eggs, lightly beaten
1 15 oz. can pumpkin
1 c. raisins (optional)
1 c. chocolate (I could say these are optional, but c’mon.)
Preheat oven to 350 degrees F.
Mix all of the dry ingredients together in a large bowl. Stir in raisins and chocolate chips.
Mix all of the wet ingredients together in a large bowl.
Dump the wet into the dry and mix until combined.
Prepare muffin pans by greasing or lining the cups, while you let the batter rest for 5-10 minutes.
Fill muffin cups 3/4 full.
Bake for 17-20 minutes or until done.
Credit for this recipe must be given to my friend Jane’s son, Andrew. The first time we enjoyed these muffins, Andrew made them. They will forever be known at our house as “Andrew’s Muffins” – thank you, Andrew (and Jane)!