Pumpkin Chocolate Chip Muffins

What to do with left over pumpkin? I had some from another recipe I was trying out, so I decided to go to my tried and true pumpkin muffin recipe.  I really like this recipe because I have healthified it somewhat and it doesn't take a whole can of pumpkin, so it's perfect for using up those leftovers.

Here is my recipe:

Pumpkin Chocolate Chip Muffins

• 1 cup of coconut sugar
• 1/4 cup of melted coconut oil
• 2 eggs lightly beaten
• 3/4 - 1 cup of canned pure pumpkin
• 1/4 cup water or milk
• 1 cup unbleached flour
• 1/2 cup whole wheat flour
• 1 tspn baking soda
• 1/2 tspn salt
• 1/4 tspn ground cloves
• 1/2 tspn cinnamon
• 1/4 tspn ground nutmeg
• 3/4 cup of milk chocolate chips

Directions:
1. Preheat oven to 350 degrees.  Line muffin pan with paper liners.
2. Combine sugar, oil, eggs, and water (or milk).  Set aside.
3. Mix together flours, baking soda, salt, and spices. 
4. Add wet mixture to dry just until combined. Stir in chocolate chips.
5. Bake for 20-25 minutes until toothpick comes out clean.
6. Let sit in tin for 5 minutes, then transfer to a cooling rack.

I use coconut sugar for most of my regular baking. That is why my sugar, oil and egg mixture is pretty dark.   I only used 3/4 of a cup of coconut sugar, and I don't notice a difference in flavour. 

After you have that combined, you just need to add your pumpkin and water or milk.  This day, I simply used water.

Once you combine your wet and dry ingredients, the batter does seem a little thick.  Not to worry, it all works out in the end.  Only combine until all the flour is absorbed into the mixture.  Then stir in your chocolate chips. 

Here are my muffins before going into the oven. Not too pretty, I know.



I baked mine for exactly 22 minutes.  20 minutes is probably enough for most ovens.  Mine always seems to need that extra couple minutes.  Do not over bake because they will dry out.

These muffins aren't the prettiest muffins, but they are a healthier version without skimping on flavour!  We love these muffins around here and I do make them frequently.

Chocolate Chip Zucchini Muffins

 

You know when someone offers you a zucchini from their garden and you get this?

And then, the bounty just keeps coming?  This isn't even the biggest of them, just the one I chose to shred up. (The apple is just there for scale purposes.) I have my usual go to Chocolate Zucchini Cake recipe, but I like to switch things up.  I'm crazy like that.  I think this sucker offered me close to 8 cups of shreds, and that's with peeling it and not using the seedy, soggy center. 

So, the second thing I made, after two enormous chocolate cakes was chocolate chip muffins.  Now, please don't hate me, but I strayed off the original recipe.  I like to "healthify" things if I can.  Not too drastically, it's not like I used ground flax seeds instead of flour or anything (but, I did THINK about adding a spoonful in there!).  Plus, I find if there is chocolate chips in anything, my boys really just devour it.  So, instead of using vegetable oil, I use melted coconut oil.  Big deal.  No one can tell, and it's healthier.  I also use coconut sugar in anything I bake for my family. 

Here is my amended recipe:

Chocolate Chip Zucchini Muffins

1 1/2 cups all-purpose flour

3/4 cup coconut sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg, lightly beaten

1/2 cup melted coconut oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup miniature semisweet chocolate chips

Directions:
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until toothpick comes out clean.

Original recipe is from AllRecipes.com

This is a pretty standard recipe.  Next time I will use less cinnamon, probably more like 3/4 of a teaspoon.  Also, the picture of these showed these beautiful, big puffy muffins.  This was my version.

Now that I see this, my OCD is kicking in.  Muffin out of alignment.  Anway, these aren't as gigantic as I had hoped.  I also used regular chocolate chips and probably closer to 3/4 of a cup.  I don't like to be stingy on the chocolate chips. 
 
What to search for on Pinterest: Chocolate Chip Zucchini Muffins
Pros: no wacky ingredients, easy to make healthier, chocolate chips is always a "pro"
Con: only used 1 cup of my bounty of zucchini, on the small side
Would I make these again: Yes