I’m waiting for my batch of pumpkin chocolate chip muffins to come out of the oven. Actually, I’m waiting on my crock pot chicken noodle soup to be done too. I’m looking forward to the muffins a little bit more though. These muffins were invented to be eaten in October. Great Harvest Bread Company makes awesome pumpkin chocolate chip muffins, but the calorie and fat content could sink a battleship. [Or make your butt look like the stern of a battleship.] Here’s the recipe that I modified from online:
Teri’s Kinda Healthy Pumpkin Dark Chocolate Chip Muffins
3/4 cup light brown sugar
1/4 cup apple sauce (less fat than oil!)
1 cup canned pumpkin (vitamins A, C & E!)
1/4 cup water
1 1/2 cup whole wheat flour (fiber!)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt (less sodium!)
1/4 teaspoon ground nutmeg
1/8 teaspoon of pumpkin pie spice (which you don’t really need since it’s really just a mixture of the other spices, but I had it and it felt right to use it)
1 cup dark chocolate chips, toss in 1/2 tablespoon of flour to keep from sinking to bottom of the muffins – shake off excess flour before mixing in (60% cacao makes the heart happy!)
Preheat oven to 375 and put liners in muffin pan.
Mix sugar, apple sauce and eggs. Add pumpkin and water. Mix all dry ingredients in separate bowl. Add dry mixture to wet mixture. Fold in chocolate chips.
Fill each muffin liner 2/3 full and bake for 20 minutes.
Yummy in the tummy, People.