Chocolate Pumpkin Pecan Muffins
Adapted from a recipe in Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair
Servings 18 muffins
Ingredients
- 2 cups whole wheat pastry flour
- 1 cup unbleached white flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ½ cup unrefined cane sugar
- ½ cup butter
- ¼ cup pure maple syrup
- ¼ cup honey
- 1 cup canned pumpkin
- ½ cup milk
- 2 eggs
- 2 tsp vanilla extract
- ½ cup pecans, chopped
- ¾ cup dark chocolate morsels
Instructions
- Preheat the oven to 375° F. Lightly oil 2 muffin tins or line with 18 paper muffin cups.
- In a large bowl, mix together flours, baking powder, salt, spices, and unrefined cane sugar. Set aside.
- On low heat, melt butter in a small saucepan. Add syrup and honey to the warm butter and stir together. Pour mixture into a bowl and add pumpkin, milk, eggs, and vanilla. Whisk together until well blended.
- Add wet ingredients to dry mixture and fold gently, using as minimum strokes as possible. Fold pecans and chocolate morsels into the batter.
- Fill muffin cups full with batter. Bake 25 to 30 minutes. If desired, serve warm with butter.