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Pumpkin Chocolate Chip Muffins
Servings: 12 muffins
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- ¾ cup sugar
- ¼ cup butter melted
- ½ cup low fat sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 4 tablespoons sugar
- 1 tablespoon flour
- ½ teaspoon cinnamon
- 2 teaspoons vegetable oil
- ⅓ cup sliced almonds slightly crushed
Instructions
- Preheat oven to 350°. Lightly grease a muffin tin with cooking spray, or line with paper muffin liners.
- Prepare streusel topping: In a small bowl, whisk together 4 tablespoons sugar, 1 tablespoon flour, and ½ teaspoon cinnamon. Add 2 teaspoons oil and mix together until you have a sandy texture. Mix in almonds; set aside.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
- In a large mixing bowl, combine pumpkin, sugar and melted butter; add sour cream, eggs, and vanilla and beat at medium speed until well blended.
- Add flour mixture and stir until just combined. Stir in chocolate chips.
- Divide batter evenly between 12 muffin cups. Sprinkle muffins with streusel topping.
- Bake 20 to 25 min, until a tester inserted into the center comes out clean.
- When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
Notes
Pumpkin Pie Spice Substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.