Pumpkin, Chocolate Chip and…Sauerkraut Muffins? So Good!

In Foodie Tips & Tidbits by Christine McKellar

I know, I know. Pumpkin and SAUERKRAUT? In a muffin? PLUS chocolate chips? Don’t let those taste buds that are rebelling right now dictate to your palate. Think about how good sauerkraut is for you! It’s a veggie! Plus it adds moisture and, surprisingly, if you rinse, drain and dry it properly there is no off-putting taste. Try this muffin recipe and if you don’t tell the kids (or most adults) what’s in it, I bet they’ll love it!


Pumpkin, Chocolate Chip & Sauerkraut Muffins


2 large eggs
3/4 cup milk
1/2 cup vegetable oil
1 cup canned pumpkin (not the pie filling)
1 1/2 cups sugar
1 (14-ounce) can sauerkraut, rinsed, drained and squeezed dry
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 teaspoons baking powder
2 1/2 cups all-purpose flour or white whole-wheat flour
1 cup raisins
1/2 cup chopped pecans
1 cup mini chocolate chips (optional)
Coarse sugar


Heat oven to 400 degrees. Lightly coat 8 jumbo muffin tin or 12 regular muffin tin with cooking spray. In a large bowl, mix together eggs, milk, oil, pumpkin, sugar, sauerkraut, spices and vanilla.

In a medium bowl, combine baking powder with flour and add to pumpkin mixture along with raisins, pecans and (optional) chocolate chips. Mix until moist but don’t over mix.

Pour into muffin tins and bake 10 minutes for jumbo muffins (8 minutes for regular muffins). Remove from oven and sprinkle with coarse sugar. Bake an additional 10 minutes for jumbo and 8 minutes for regular.
Serve warm or at room temperature.