1 ¾ cup sugar
2/3 cup vegetable oil
2 eggs
1 15-ounce can pumpkin
1 ½ sq. (ounces) unsweetened chocolate, melted
1 teaspoon vanilla
1 cup white whole wheat flour
¾ cup all-purpose flour
½ teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon nutmeg
1 cup mini chocolate chips (optional)
DIRECTIONS
- Preheat oven to 350° F. Line pans with muffin liners.
- In an electric mixer bowl, cream sugar and oil.
- Add eggs one at a time; mix well.
- At low speed, blend in the pumpkin, chocolate and vanilla.
- In a separate bowl, combine dry ingredients.
- Add dry ingredients to the pumpkin mixture, combine just until moistened (about 30 seconds).
- Stir in mini chocolate chips, if desired.
- Pour batter in pans* and bake 20-25 minutes. Muffins are done when toothpick inserted in center comes out clean.
Kansas Wheat Commission Test Kitchen Note
*Top muffin batter with colored sprinkles for festive appearance.
Yields: 24 standard-size muffins
Nutrition Information per serving (1 muffin, 54g): 160 calories, 8g fat, 2g fiber, 1.5g saturated fat, 0g trans fat, 23g carbohydrates, 15mg cholesterol, 95mg sodium, 2g protein, 0mg vitamin C, 1mg iron, 19mg calcium.
credit – http://nationalfestivalofbreads.com/
