Healthy-ish Pumpkin Carrot Chocolate Chip Muffins
Easy and delicious muffin recipe. Toddler-approved!
Servings: 12 Muffins
Calories: 198kcal
Equipment
- Oven
- Muffin pan
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1 cup pumpkin puree
- 1/2 cup nonfat plain greek yogurt
- 1/2 tsp pure vanilla extract
- 1/4 cup vegetable oil
- 1.5 cups flour (I use white whole wheat)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1.5 tsp pumpkin pie spice or in a pinch 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup mini semisweet chocolate chips and a few additional for sprinkling on top if desired
- 1/2 cup shredded carrot
- cooking spray or silicone muffin liners*
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Coat a 12 cup muffin tin with cooking spray (or use paper or silicone liners*)
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Add to wet mixture and stir until just combined.
- In a separate larger bowl, whisk together eggs, sugar, pumpkin puree, applesauce, vanilla, and oil in a bowl.
- Fold in 1/2 cup of shredded carrot and 1 cup of mini chocolate chips.
- Spoon the batter evenly across the 12 muffin cups and sprinkle a few additional chocolate chips on top of the muffins as desired.
- Bake for 18-20 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Check at 15 minutes if not using the silicone liners).
- Cool for 5 minutes in the pan, then transfer the muffins to a plate or wire rack to cool completely.
- Serve (I recommend at least testing one while the chips are still warm), or store the muffins in an airtight container for up to 5 days.