Back in the day, my mom used to regularly bake pumpkin chocolate chip muffins that everyone loved. Then somehow she lost the recipe and I had to trial and error a bunch of pumpkin muffin recipes, which are usually either too wet and heavy or insufficiently pumpkinny.
I eventually settled on this recipe, which has oat bran in it so it’s good for you. And, uh, chocolate chips are full of antioxidants. (I like mini chocolate chips for muffins; I find the bigger ones tend to sink.) I made a batch of these yesterday – happiness is baked goods!
3/4 cup whole wheat flour
3/4 cup oat bran
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 cup canned pumpkin puree
1/2 cup plain yogurt
1/2 cup vegetable oil
Chocolate chips (I don’t measure these, just pour them in till I think it’s enough)
Preheat oven to 400F
In large bowl, combine flour, bran, sugar, baking powder, baking soda, salt and spices.
In medium bowl mix together pumpkin, eggs, yogurt and oil.
Add pumpkin mixture to flour mixture and stir until just blended. Stir in chocolate chips
Line muffin pan with muffin papers (or grease muffin pan) and distribute batter evenly between 12 muffin cups.
Bake at 400F for 18-20 minutes.