This Healthy Pumpkin Muffins recipe is made with whole grains, less butter and sugar, and only 160 calories each! They taste just like the bakery and are freezer friendly!
Make a well in the center of the flour mixture and add the pumpkin mixture and chocolate chips. Mix just until combined. (Do not over-mix).
Spoon the batter into the muffin pan, filling each cup 2/3 full (or a little more if you want bigger muffins). Bake for 16 – 18 minutes or until a toothpick inserted comes out clean. .
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Notes
Cornstarch helps the flour act more like cake flour (which has a lower protein content and makes bakery items extra tender). If you don't have cornstarch, substitute 1/4 cup more whole wheat flour.Freezing Instructions: Allow muffins to cool completely, then store in a freezer safe container and freeze for up to 3 months.