Recipe: Healthy-ish Pumpkin Chocolate Chip Muffins

Healthy-ish Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins cooling

Ingredients

  • 1 cup whole wheat flour (I used King Arthur White Whole Wheat Flour)
  • 1 cup oat flour (I blitzed some old fashioned oats in a food processor until very finely ground)
  • 3/4 cup dark brown sugar (yes, I know this isn't healthy)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice (I love Trader Joe's spice blend!)
  • 1 cup pure pumpkin purée (Libby's is fine)
  • 1/2 cup vanilla Greek yogurt
  • 1/3 cup applesauce
  • 2 tablespoons honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 3/4 cup chocolate chips + extra for the tops, if desired
  • cinnamon sugar (optional)

Instructions

  1. Preheat oven to 375 degrees.  
  2. Line a muffin tin with 12 paper liners.
  3. In a large mixing bowl, combine both flours, brown sugar, salt, baking soda, baking powder, and pumpkin pie spice.  Mix well.
  4. In a separate bowl or large measuring cup, combine the pumpkin, yogurt, applesauce, honey, eggs, and vanilla.  
  5. Stir this wet mixture into the dry mixture.  
  6. Before the mixture completely comes together, stir in the melted butter.  ("A little butter never hurt anyone"- my diet motto #2....See, this blog is cathartic and self-illuminating).  
  7. Stir a few more times, just until everything is combined.  
  8. Fold in the chocolate chips.
  9. Drop batter carefully into the muffin liners, almost all the way up to the top.  
  10. Sprinkle lightly with cinnamon sugar, and top each muffin with a few additional chocolate chips.
  11. Bake for 19-21 minutes.  Mine took exactly 20 mins.  
  12. Enjoy without too much guilt.
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