Pumpkin Chocolate Chip Corn Muffins

Pin ItMy 15-year-old son, Solomon, is a pretty even-keeled guy, but the other day he came home from school looking so downtrodden. He was feeling annoyed at a teacher and was frustrated that he had worked so hard to train for a cross country meet but wasn’t able to run because of a minor injury. By some karmic coincidence, I happened to be making his favorite muffins, Pumpkin Chocolate Chip Corn Muffins, and was just taking them out of the oven as he walked in the door with his head hanging low. At least something went right for him that day!

Solomon gets so happy when I make these wholesome muffins, adapted from a recipe in Real Simple magazine and suggested by our friend Jody Gan. When I haven’t made them in a while, he subtly reminds me how much he loves them. Solomon enjoys having one for two for breakfast and another one after school for a snack. I feel good when he eats them because these muffins are full of healthy ingredients like whole grains, pumpkin, spices and dark chocolate. Make sure not to over-mix or overcook them, so they don’t become dry.

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Beat the butter and sugar til light and fluffy, and then add the eggs.

Add the remaining ingredients.

Add the pumpkin.

Fold the chocolate chips into the batter.

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Recipe: Pumpkin Chocolate Chip Cornmeal Muffins

• Prep Time: 10 min(s)
 
• Cook Time: 20 min(s)
 
• Total Time: 30 min(s)
 
• Servings: 24

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup nonfat or low-fat milk
• 4 eggs
• 15 oz. canned pumpkin
• 1 1/2 cups whole wheat flour
• 1 cup yellow cornmeal
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground cloves
• 1 cup semi-sweet chocolate chips

Instructions

• Preheat the oven to 350 degrees. Coat two muffin tins with nonstick cooking spray.
• In an electric mixer, beat the butter and sugar until it is light and fluffy. Add the remaining ingredients EXCEPT the chocolate chips and beat just until smooth. Fold in the chocolate chips.
• Fill the muffin tins about 2/3 full with the batter, and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean (a little under-baked is good).
• Let cool and serve immediately, or store tightly covered for up to 3 days, or freeze for up to 6 months.