Today may be the first day of winter, but fall flavors are always welcome at my house. Especially when pumpkin is involved. These Healthy Pumpkin Chocolate Chips Muffins are packed with good for you ingredients. They’re even oil and refined sugar free. Go ahead, grab one or two for breakfast, snack, or dessert.
This month’s recipe redux challenge is all about “reduxing” a recipe from our favorite cookbook on page 201, 17, 217 or any combo of the number 2017. Growing up, our house was the party house. Our neighbors would come over bringing appetizers, snacks, side dishes, and desserts galore. One of my favorite cookbook’s is one that is compiled of all of these recipes. In the breakfast section, on page 27 is my all time favorite muffin recipe. Blueberry muffins made with fresh blueberries, cake mix, and butter. With those ingredients, how could they not be good? Good for the waistline though? That’s a different story.
I am a firm believer that all foods fit in our diet, so I do enjoy those blueberry muffins from time to time. For a recipe I can enjoy on a regular basis, these healthy pumpkin chocolate chip muffins are a winner. They are moist, flavorful, and are packed with nutritious ingredients. The applesauce and pumpkin replace the oil and sugar needed and at the same time provide moisture and flavor.
Healthy Pumpkin Chocolate Chip Muffin Recipe
Healthy Pumpkin Chocolate Chip Muffins
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened applesauce
- 2 eggs at room temperature
- 1/4 cup unsweetened almond milk or any milk
- 2 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1/2 c old fashion oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 to ½ teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease the 12 cups of your muffin tin with non-stick cooking spray.
- In a large bowl, mix together wet ingredients. In a separate large bowl, mix together dry ingredients (except the chocolate chips).
- Once the ingredients are mixed, fold in the chocolate chips. Divide the batter evenly between the muffin cups. For these muffins, it’s ok to fill the cups a little higher than usual.
- Bake muffins for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool slightly. They are wonderful served warm.
- These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost muffins as needed).
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