Call me #basic but I LOVE the way America freaks out over pumpkin everything come October. Granted, for many folks the pumpkin is coming from a can. Regardless, pumpkin is a VEGETABLE and whenever people eat plants, my little dietitian heart is happy. Despite a rise in our obsession with farmers markets, per capita consumption of fruits and vegetables has declined 7% in the last 5 years. Boo. Come on people - eat your darn vegetables!
This is a double recipe, as in makes 24 moist, portable, pumpkin-packed muffins. These days I don’t have a ton of time to bake, so when I do, I make it count by baking big. Go ahead and cut the ingredient amounts in half if you’d prefer just 12, or make as is and freeze extras, or share with your coworkers, or daycare providers, or friends, or all of the above.
Pumpkin Chocolate Chunk Muffins
Preheat oven to 400°F. Coat two 12-cup standard muffin pans with cooking spray.
In a large bowl combine:
3 cups all-purpose flour (I use King Arthur exclusively)
1 cup whole wheat flour
¼ cup ground flax (which should be kept in the fridge or freezer btw)
2 ½ tablespoons baking powder
2 teaspoons salt
1 tablespoon cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ cup brown sugar
½ cup granulated sugar
In a separate large bowl whisk to combine:
29 ounces pumpkin puree (the big can!)
3 large eggs, beaten
¼ cup (½ stick) unsalted butter, melted
1/3 cup canola oil (I actually used avocado oil for no other reason than to get rid of it)
1 cup plain, non-fat yogurt (Greek or regular)
½ cup milk or milk alternative
1 running-over tablespoon vanilla extract
Incorporate the dry and wet ingredients, taking care not to overmix. Switch from whisk to rubber spatula and fold in:
Scoop batter into prepared pans. Bake 20-25 minutes or until toothpick inserted in the middle comes out clean. Rotate pans once during baking.
Tell us in the comments how you incorporate pumpkin into your autumn cooking.