Food Literacy Students
Batch-Cook Muffins for Breakfast
These delicious and easy to make pumpkin chocolate chip muffins are perfect to freeze so that college students have something to eat for breakfast. Made in advance, they only take 30 seconds to warm up in the microwave before a student heads to class. Made with whole grains and pumpkin, their nutritional value also makes these a great way to start the day! This is an easy and cheap recipe made for beginners. We had fun making this recipe, it is so straight forward anyone can make these muffins!
The simplicity of this recipe starts with the ingredients. The ingredients in the muffins are basic, they are things that every grocery store has, and they are easy to find. After purchasing all your ingredients, if you’re in a time crunch you can practice Mise en Place. You can have everything measured out in advance, then it makes it easier to dump everything in and combine it. Even without pre-measuring out the ingredients, this recipe is still fast and easy. Once all the ingredients are measured, start mixing the wet and the dry ingredients together in separate bowls. Then when mixed, pour the dry ingredients and chocolate chips in with the wet ingredients. You then fold the ingredients together, making sure you don’t over mix as that will crush the air bubbles and ruins the light and fluffy texture. Use a measuring cup or an ice cream scoop to dish into a greased muffin tin. Don’t over fill muffin tins, you don’t want them to overflow while baking. Bake for 16-18 minutes. You will know they are done when you stick a toothpick or a fork in the center and it comes out clean. We all thought the muffins were delicious, so these are a perfect cheap, easy, and incredibly delicious fall breakfast.
Cost Breakdown
Here’s the cost breakdown for these muffins:
| Ingredient | Amount | Cost of Ingredients | Cost of Ingredients in Recipe |
| Whole Wheat flour | 1 1/4 cup | $4.96/ 80 oz bag | $0.32 |
| Cornstarch | 1/4 cup | $1.87/ 16 oz | $0.12 |
| Pumpkin Pie spice | 1 Tbsp. | $1.94/ 2 oz | $0.19 |
| Baking Soda | 1 tsp. | $0.72/ 16 oz | $0.19 |
| Baking Powder | 1 tsp. | $2.54/ 8.1 oz | – |
| Salt | 1/2 tsp. | $1.26/ 26 oz | – |
| Eggs | 2 | $3.82/ 12 eggs | $0.64 |
| Honey | 1/2 cup | $3.94/ 12 oz | $1.97 |
| Butter | 1/2 cup | $4.48/ 16 oz | $0.75 |
| Pumpkin Puree | 1 cup | $2.62/ 15 oz | $1.57 |
| Chocolate Chips | 1/2 cup | $2.62/ 12 oz | $0.65 |
| Total Cost | $6.21 | ||
| Cost per serving | $0.52 |
Tips to Make this Cheaper
- Buying generic brands of expensive ingredients such as the canned pumpkin can
be helpful. - Buy some ingredients such as flour and chocolate chips in bulk, so they are cheaper per ounce if the whole package will end up getting used in other recipes.
- To make this recipe sustainable, ensure that all the extra ingredients get used in other recipes like pumpkin pancakes!
Healthy Pumpkin Chocolate Chip Muffins
Description
These Taste Better From Scratch muffins we made rise to the perfect size and are light and airy. You can even eat the muffins right out of the oven or once cooled, or you can freeze them and reheat them for breakfast on a later day. You could even make different flavors of muffins such as zucchini, if pumpkin isn’t your favorite flavor.
Ingredients
Instructions
- 1. Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with non-stick cooking spray (or line with muffin liners) and gather all ingredients.
- 2. Whisk dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
- 3. Mix wet ingredients together: eggs, melted butter, honey, and pumpkin puree.
- 4. Make a well in the center of the flour mixture and add the pumpkin mixture and chocolate chips. Mix just until combined. (Do not over-mix).
- 5. Spoon the batter into the muffin pan, filling each cup 2/3 full (or a little more if you want bigger muffins). Bake for 16 – 18 minutes or until a toothpick inserted comes out clean.
Notes
- Freezing Instructions: Allow muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months.
Reference: https://tastesbetterfromscratch.com/skinny-pumpkin-chocolate-chip-muffins/
