One of our readers Lisa Fyfe sent us in her recipe for Whole Wheat Chocolate Chip Pumpkin Muffins. They sound delicious—a perfect recipe to try out one of these fall weekends. Lisa has a lovely blog called Little Monster, where she shares beautiful design and food ideas.

Whole Wheat Chocolate Chip Pumpkin Muffins

3/4 cup agave or honey

1 egg

1 2/3 cup whole wheat flour

1/2 cup coconut oil or melted butter

2/3 cup milk

15 oz. pumpkin

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees. Grease a muffin pan with oil or butter.

Mix agave and egg until blended. Stir in remaining wet ingredients and combine. Then mix in dry ingredients making sure not to over-mix. Add chocolate chips.

Drop batter into muffin pan about 3/4 full. Bake for 25-30 minutes until a knife or toothpick inserted comes out clean. Ovens vary so check the muffins at about 20 minutes.


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Comments (2)


  1. Posted by: Andrea

    Lisa, do you think if I left the egg out (egg allergic kid) these would work? I could use an egg replacer which helps with binding but NOT rising. Or will I wind up baking some hockey pucks? These sound great.


  2. Posted by: Lisa

    Hi Andrea,

    I am not sure how an egg replacer would effect the muffins but I would definitely try it! I think it needs something to help bind so rather than just leave it out, use the replacer. The pumpkin makes these moist and light so I think it should work. Let me know!


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