Whole Wheat Pumpkin Muffins with Chocolate Chips

Whole Wheat Pumpkin Muffins with Chocolate Chips is a breakfast that serves 8. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 121 calories. For 32 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 305 foodies and cooks. It is brought to you by Dinner Mom. If you have whole wheat flour, baking soda, chocolate chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 49%. If you like this recipe, take a look at these similar recipes: Light Wheat Banana Muffins with Chocolate Chips, Pumpkin Chocolate Chips Muffins, and Banana Muffins with Chocolate Chips and Brownie Brittle Topping {Whole Wheat, Butter Free + Super Simple}.

Servings: 8

 

Ingredients:

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup miniature chocolate chips

1 egg beaten

1/4 teaspoon ground cinnamon

1/4 cup non-fat Greek yogurt

1 cup pumpkin puree

1/4 teaspoon salt

1/3 cup sugar

3/4 cup whole wheat flour

Equipment:

oven

bowl

wire rack

Cooking instruction summary:

Preheat oven to 350 degrees F.Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.Stir pumpkin, egg and yogurt into the dry mix. Fold in mini chocolate chips.Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

 

Step by step:


1. Preheat oven to 350 degrees F.

2. Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.Stir pumpkin, egg and yogurt into the dry mix. Fold in mini chocolate chips.Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)

3. Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.


Nutrition Information:

Quickview
151k Calories
3g Protein
2g Total Fat
29g Carbs
4% Health Score
Limit These
Calories
151k
8%

Fat
2g
4%

  Saturated Fat
1g
8%

Carbohydrates
29g
10%

  Sugar
14g
16%

Cholesterol
15mg
5%

Sodium
175mg
8%

Get Enough Of These
Protein
3g
7%

Vitamin A
6392IU
128%

Selenium
7µg
11%

Manganese
0.18mg
9%

Vitamin B1
0.14mg
9%

Folate
35µg
9%

Vitamin B2
0.14mg
8%

Iron
1mg
8%

Fiber
1g
7%

Vitamin K
6µg
6%

Vitamin B3
1mg
5%

Phosphorus
53mg
5%

Calcium
43mg
4%

Magnesium
14mg
4%

Copper
0.07mg
4%

Potassium
118mg
3%

Vitamin E
0.48mg
3%

Vitamin B5
0.32mg
3%

Vitamin C
1mg
2%

Vitamin B6
0.04mg
2%

Zinc
0.27mg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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