Pumpkin Chocolate Chip Muffins

It’s Fall so that means pumpkin everything, right?!

Pumpkin bread/muffins are a favorite of mine, but when I saw a recipe with pumpkin AND chocolate AND was healthier than the normal pumpkin bread I fell in love. [The recipe I found was from Chelsea’s Messy Apron–and it was TOO GOOD not to share with you all!]

While these muffins were not the prettiest, they were so easy to make and absolutely delicious! And since these were hubby-approved, it goes to show that it’s worth giving this “healthy” recipe a try!

For the “healthy” part…if you make 9 muffins from this recipe, each muffin only has 114 calories [AMAZING, right?!] Personally, I’m a fan of making mini muffins…which makes many, many more than 9, and reduces the calories of each muffin.

Hope you love these sweet little muffins as much as we do!

Love Always — LC


PUMPKIN CHOCOLATE CHIP MUFFINS

Pumpkin Choc Chip

INGREDIENTS

1 cup canned pumpkin

2 tablespoons honey

2 tablespoons brown sugar, lightly packed

1 teaspoon vanilla extract

1 large egg

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon pumpkin pie spice, optional

1 cup + 1 tablespoon oat flour (oats that have been blended)

1/3 – 1/2 cup dark chocolate chips (or you can use regular chocolate chips if you’re not a fan of dark)


HELPFUL TIPS (Read these BEFORE you make your batch)

-Make sure you use ONLY ONE CUP of canned pumpkin–NOT the entire can & not pumpkin pie filling.

-Measure the Oat Flour AFTER it has been blended, not before!

-Stir MINIMALLY! The less stirring, the better! [More stirring will result in more dense muffins.]

-Separate your wet and dry ingredients into different bowls. [Helps reduce stirring.]

-Under baking these muffins is MUCH, MUCH better than over baking them.


DIRECTIONS

1. Preheat oven to 350°. Spray muffin pan with nonstick spray. (Don’t use muffin liners with these.)

2. Combine the pumpkin, honey, brown sugar, vanilla, and egg in a bowl. Beat until combined.

3. In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice (optional), and oat flour.

**Oat flour is just old-fashioned or quick oats that have been blended in a food processor or blender until they reach the consistency of flour. Make sure to measure the oat flour AFTER blending and not to measure the oats before blending.

4. Add the dry ingredients to the wet ingredients, mixing until just combined. (Over-mixing will result in dense muffins.)

5. Stir in the chocolate chips.

6.Separate the mixture into the muffin pan and place a few extra chocolate chips on top.

7. Bake for 16-20 minutes or until a toothpick when inserted into the center comes out clean. Remove and allow to cool and then remove them from the muffin tin.

**If making mini muffins, baking time will be much less!

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