food

Chocolate Chip Pumpkin Muffins (Oil-Free)


** SCROLL TO BOTTOM FOR NUTRITION FACTS **

As October is approaching quickly, all I can think of is colder weather, sweaters, and pumpkin spice. No, I have never tried the pumpkin spice latte at Starbucks but I am a fan of pumpkin flavored foods such as pumpkin breads, pasta sauces, and pies. With that being said, it is never a wrong time to be baking pumpkin flavored things in the kitchen. The pumpkin spice aroma fills up the entire room and I am fine with just that.

Today’s baked goods are healthier chocolate chip pumpkin muffins, made with whole wheat flour and no oil. I like using pumpkin puree because it can act as a good replacement for moist ingredients in baking without having as strong of a flavor as other oil replacements such as banana puree. Adding chocolate chips is completely optional, but I find the addition of dark chocolate chips to balance out the sweetness of the muffins and it is oh so good! I also really like how the chips become melty and molten when the muffins are fresh from the oven. I am honestly drooling just thinking about how delicious these muffins are.


Chocolate Chip Pumpkin Muffins

yield: 6 muffins

Ingredients:

  • 1/2 c + 2 tbsp. c whole wheat flour
  • 1/3 cup brown sugar, unpacked
  • 1/2 tbsp pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1 large egg
  • 1 c. pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/4 c. dark chocolate chips

Directions:

  1. Preheat oven to 350 F.
  2. Line a muffin tin with liners of spray with non-stick spray.
  3. In a medium bowl, combine all the dry ingredients except chocolate chips together.
  4. In a small bowl, whisk together wet ingredients until combined.
  5. Pour the wet ingredients into the dry and mix until thoroughly combined.
  6. Fold in the chocolate chips.
  7. Bake muffins in the oven for 20-25 min. or until cooked thoroughly.

DSC03473

 

Muffins refrigerate and freeze extremely well. Muffins can last in the fridge for up to 7-10 days and in the freezer up to 3 months. Do microwave the muffins before eating them to warm and soften it up. Enjoy with a cup or coffee, milk, or tea and you will be wishing it was sweater weather already!

Advertisements

Categories: food

Tagged as: , , , , , , ,

20 replies »

  1. This recipe looks amazing! The other great thing is that this is a small batch recipe. Sometimes you just want a taste of something and don’t want to be eating them for days. Thanks for sharing Jamie!

  2. I came up with a very similar recipe last fall, didn’t bake it this year yet, but I am sure pumpkins will be here soon, which means more muffins 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.