Pumpkin or Sweet Potato Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins


I've mentioned this fantastic recipe before, but I wanted to mention it again because a) sometimes old posts are forgotten and need to be referenced again and b) I've made some changes that make these healthier and easier. And since two people in the last week have asked for this recipe, I figured I'd better get it posted.

First of all, I've learned that this is an excellent way to use up a stray cooked sweet potato or two--generally two to equal 2 cups depending on the size. So if you're out of pumpkin, not to worry; there's an easy (and possibly cheaper) alternative. Secondly, almost all of my baking consists solely of white whole wheat flour. It isn't as heavy and course as red wheat (regular wheat flour), but it adds food value that all purpose flour doesn't have. If you aren't sure about the switch, feel free to do half wheat and half regular for a while until you get used to it.

The "easier" part comes from the fact that I try to do everything in my Blendtec now. If I have my large jar available, this recipe is done completely in the Blendtec as long as I stir in the chocolate chips. If the big jar was in use for something else, I have to do the wet and dry ingredients in separate bowls.

The biggest change I've made in almost all of my cooking endeavors (except for an unbelievable vegan chocolate cake that I'm afraid to mess up) is that I have changed all my sugar from white to brown. And I use roughly 1/3 less than what is called for. Especially in this recipe, you don't miss the sugar because of the chocolate chips--even dark chocolate!

Therefore, below is the original recipe including my changes.

Pumpkin Chocolate Chip Muffins

  • 4 eggs
  • 1 1/2 cups brown sugar
  • 1 (16 ounce) can pumpkin (or 2 cups cooked sweet potato)
  • 1 teaspoon ground vanilla bean or extract
  • 1 1/4 cups vegetable oil
  • 3 cups white wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 12 ounces chocolate chips
  • Combine wet ingredients in one bowl (I recommend my blender.) Combine dry ingredients in another, leaving chocolate chips until last. Add wet ingredients to dry ingredients. When just mixed, gently stir in chocolate chips. Scoop into muffin molds. Bake at 400° for 15-20 minutes or toothpick comes out clean.