Pumpkin Chocolate Chip Muffins

Breakfast is a hard thing for me to do. Eggs and hash browns and bacon and sausage are delicious... and time consuming. And staring in the face of returning to work full-time led me to devise a new plan of attack. Bulk breakfast baking on the weekends for fast grab (and healthier) breakfasts on-the-run weekdays. First bulk baking dish on the menu? These Pumpkin Chocolate Chip Muffins. Made with a mix of all-purpose and wheat flour and a dose of pumpkin, their fast, delicious and packed with some good for you stuff!

Pumpkin Chocolate Chip Muffins

(from Pinterest via www.brighteyedbaker.com)

2 cups all-purpose flour

1/2 cup whole wheat flour

1-1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2/3 cup brown sugar

1/2 cup Greek yogurt

1/2 cup vegetable oil

1 cup pumpkin

 1-1/2 teaspoons vanilla extract

3/4 cup semi-sweet chocolate chips

Additional chocolate chips for muffin tops

1. Preheat oven to 375°F and grease or line a standard 12-cup muffin tin. (This recipe actually made 24 muffins for me. I used the large cookie scooper from Pampered Chef to fill the liners.)

2. In a large bowl, whisk together the all-purpose and whole wheat flours, cinnamon, cloves, ginger, nutmeg, all spice, baking powder, baking soda, and salt to evenly combine.

3. In the bowl of a stand mixer, beat the eggs with the brown sugar on medium speed, for about 30 seconds, until smooth. Add yogurt, oil, pumpkin, and vanilla extract and beat into the mixture until smooth. Add dry ingredients to wet (a little at a time) and mix in at lowest speed just until evenly incorporated. Fold in 3/4 cup chocolate chips with a spatula.

4. Divide the muffin batter between the 12 muffin cups (I used the large cookie scooper from Pampered Chef). Top each muffin with about 5 chocolate chips, placed strategically around the top surface, pointed tip up. Place muffins into oven, reducing temperature to 350°F once inserted, and bake for about 25 minutes (I baked mine for about 20 minutes). test muffins with a toothpick, making sure it comes out free of batter. Enjoy warm. Allow muffins to cool before storing leftovers in an airtight container. Leftover muffins can be reheated in the microwave for 20-25 seconds.