{Partly} Whole Wheat Pumpkin Chocolate Chip Muffins

I have a confession to make. I don’t really like pumpkin. Or squash. {I know, it’s sad.}

At least, I don’t like them by themselves. But pair pumpkin with chocolate chips and I’ll gladly eat it right up ;)

Maybe you’re like this too, or maybe it’s your kids who aren’t big fans. Either way, I’m fairly certain everyone will at least try my {Partly} Whole Wheat Pumpkin Chocolate Chip Muffins. And hopefully they’ll become a favorite for your family just like they have for mine!

I used half whole wheat and less sugar than the original recipe, which I got from a friend a number of years ago. I also substituted 1/2 cup unsweetened applesauce in place of some of the oil. Enjoy!

{Partly} Whole Wheat Pumpkin Chocolate Chip Muffins

Mix together: 

4 eggs

1 cup sugar {we used turbinado, or raw sugar}

1 can {16 oz} pumpkin or 2 cups pumpkin puree

1 cup canola oil

1/2 cup unsweetened applesauce

Add in: 

1 1/2 cups whole wheat or whole white wheat flour

1 1/2 cups all-purpose unbleached flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt 

Fold in 1 1/2 to 2 cups semi-sweet chocolate chips 

Baking Directions: 

Fill muffin cups 3/4 full. Bake at 375 Farenheit for 16-20 minutes. You can tell that they’re done when the muffin tops spring back up when pressed lightly. Makes between 24 and 32 muffins.

Looking for more pumpkin recipes? Try these! 

Pumpkin Spice Oatmeal-Flax Chocolate Chip Cookies

Easy Homemade Pumpkin Cake from Jen at Balancing Beauty and Bedlam

Petite Pumpkin Spiced Donuts from Blue-Eyed Bakers 

You can also follow my recipe boards on Pinterest for more ideas as I find them!