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Pumpkin-Chocolate Chip Muffins with Caramel Swirl

Two Healthy Kitchens
  • 2018 minutes
  • Serves 48 to 60

INGREDIENTS

DRY INGREDIENTS::

1 1/2 cups

whole wheat flour

1 1/2 cups

unbleached, all-purpose flour

2 tsp

cinnamon

2 tsp

baking powder

1 1/2 tsp

baking soda

1/2 tsp

salt

WET INGREDIENTS::

4

eggs, lightly beaten

15

-ounce can pure pumpkin (not pumpkin pie filling)

1 1/3 cups

packed brown sugar (use 1 1/2 cups if you aren't using the caramel swirl filling)

3/4 cup

+ 2 tablespoons unsweetened applesauce

2 tbsp

canola oil

OPTIONAL CARAMEL SWIRL: (If omitting Caramel Swirl to make "regular, plain" muffins or mini muffins, increase the brown sugar in the wet ingredients above to total 1 1/2 cups):

20

whole dried dates

1/2 cup

water

3 tbsp

brown sugar

3/4 tsp

vanilla

ADDITIONAL INGREDIENT::

3/4

mini chocolate chips