Pumpkin Chocolate Chip Muffins – Using the 2-Stage Process
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The Day Before, mix up the following in a plastic bowl, cover with a lid or plastic wrap, and let sit out on the counter until the next morning. (I actually start these a whole 24 hours before I want to bake them. Allowing the flour to soak for 24 hours gives you the best nutritional benefit! So…get this soaking the morning before you want them for breakfast.)
- 3 cups whole wheat flour
- 1 cup buttermilk (can use homemade)
- 1 cup honey
- 1/2 cup butter, melted
The Next Morning: Add the following and mix well with a mixer until the batter is smooth and the lumps of flour are gone:
- 4 eggs
- 1 15-oz. Can pumpkin
Next, mix in the rest of the dry ingredients with the mixer:
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
Then stir in the chocolate chips:
- 2 cups chocolate chips
Put in greased muffin tins (see note below). Bake at 400 degrees for 18-20 minutes.
Yield: 24-30 muffins
Note: I like to use the silicone (rubber-like) muffin pans. You don’t have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans.
