Pumpkin Chocolate Chip Muffins

The kids and I had a fun time making and consuming these tasty, healthy little treats this afternoon.  They were moist, sweet, and delicious...if you're asking me.  (Post note:  These are THE most popular recipe on my blog as of 3/14/11.)

Pumpkin Chocolate Chip Muffins

From: Meal Makeover Moms

Makes: 24 mini muffins or 12-15 regular muffins 

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup ground flaxseed or wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup canned pure pumpkin
• 2 large eggs, beaten
• 1/2 cup packed brown sugar
• 1/2 cup 1% lowfat milk
• 1/3 cup canola oil
• 1 teaspoon vanilla
• 1/2 cup mini chocolate chips

Directions

1. Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
2. Whisk together the flours, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.
3. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20 to 23 minutes.