Pumpkin Chocolate Chip Muffins

Lelia is a regular fixture around our house during the summers and school breaks.  She is Felicia's half sister, but Emily has claimed her as her full sister - even confusing her teachers at daycare for a few days by talking about her big sister.  We love Lelia.  Lelia loves Pumpkin Chocolate Chip Muffins, which is funny because we haven't had them since last fall, but she remembers them.  So when I asked the kids what sorts of snacks they wanted in the car ride to Disney, she was the first to yell, "Pumpkin Chocolate Chip Muffins!"  So I had to oblige by letting her make some.  

I found this recipe awhile ago, over at Meal Makeover Moms.  I've used a lot of their recipes over the past couple of years.  Some I've adapted to our own tastes, and others I stay true to the recipe.  This is one that doesn't need any tweaking.  It's easy, good and best of all - the kids all love them!

Pumpkin Chocolate Chip Muffins

Ingredients

• 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.