Pumpkin Chocolate Chip Muffins Recipe
These muffins are a treat that just scream fall flavors. Pumpkin, spices, molasses...the addition of molasses not only deepens the color, but also the flavor. Some of the oil has been replaced by additional pumpkin, allowing each muffin to come in around 200 calories.
I halved the ingredient amounts in the original recipe. You will get around 10-12 nice sized muffins depending on the size you make them. I calculated the nutritional information based on 10 muffins.
These hearty muffins would be awesome on your holiday menu this year. Maybe for a quick breakfast on Turkey day? I know I am always super busy preparing foods that need to be made last minute, and breakfast always seems to be the last thing on my mind. They do taste great with a hot cup of coffee!! I know, because I just might be enjoying one right this minute!
Pumpkin Chocolate Chip Muffins
Servings - 10-12 muffins Serving size - 1 muffin Points Plus per Serving - 6 Points+
- (Based on a yield of 10 muffins) Calories - 201.3, Total Fat - 6.1g, Carbs - 38.7g, Protein - 3.2g, Fiber - 1.8g
- Ingredients:
- 1/2 cup unbleached all purpose flour
- 1/2 cup whole wheat pastry flour
- 1 TBS pumpkin pie spice
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup packed, dark brown sugar
- 3/4 cup pure pumpkin puree
- 1/4 cup 1% milk
- 2 TBS canola oil
- 2 TBS molasses
- 1 large egg, slightly beaten
- 1 tsp. pure vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
Directions:
Heat oven to 400 degrees F. Line a standard sized muffin tin with paper liners or spray with cooking spray.
In large bowl, sift together the flours, pumpkin pie spice, baking soda and salt. Add in the brown sugar and stir to combine. Make a well in the center.
In a large glass measure or bowl, combine the pumpkin puree, milk, canola oil, molasses, egg, and vanilla extract. Whisk to combine. Pour the wet ingredients into the well you made in the dry and stir until just combined. (If batter seems dry, add a tbs or more of milk so that all the flour is incorporated)
Fold in the mini chocolate chips
Divide evenly amongst prepared muffin tin wells.
Bake at 400 degrees F for 15-20 minutes, or until a toothpick inserted into center comes out clean. Transfer to a wire rack to cool completely, although they are delicious when enjoyed while still warm.
Adapted from Allrecipes
It was a super busy weekend even though we gained an hour yesterday! A bunch of Allstars and allrecipe community members, including myself, were involved in a Faceless Frenzy on Allrecipes.com. I've mentioned before that "faceless" recipes are those on the site that do not have a picture yet. We were shooting for 400 photos for the weekend, but I think we ended up "facing" somewhere in the neighborhood of 300! Wow...that is a lot of recipes!! My contribution was 15 for the weekend. You can check out our pinterest board with all the photos and links to the recipes HERE!
and consider following it for access to all that goodness!
This pumpkin muffin recipes was one I faced. Of course, I had to tweak it to help bring down the fat and calories, but I don't believe any of the flavor was lost in doing so. If you like the flavor of molasses, you will enjoy these muffins. You can definitely taste it in them.
We also cleared a bunch of leaves in the yard and put away all the patio furniture. So sad. I need to get to cleaning windows and putting away the screens sometime this week. It seems this time of year is so much about being in a race with mother nature...
I also want to let you know, I've begun a pinterest board for recipes and ideas for Thanksgiving titled Thanksgiving Ideas!! Check it out!! It's a new board, so I hope to be adding to it throughout the month. Thanksgiving is one of my favorite holidays. I always host it at my house. I love getting creative in the kitchen with sides and desserts. My mom is in charge of the bird.
How about you? Do you host Thanksgiving, or do you go somewhere to celebrate? Do you bring a dish, if you do?
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