Friday, December 14, 2012

Pumpkin Chocolate Chip Muffins

Happy Friday!! You survived another work week and can now enjoy the weekend. I hope you have some fun holiday plans for the weekend, whether it be holiday shopping or a party

I am trying to break a habit of purchasing muffins or breads from coffee shops like Starbucks and Panera. Besides the fact that they are a rip off and most likely not that good for you, I can make something even better tasting and healthier at home. I have a bit more time now and am trying to bake what I can and freeze them in ready to go bags to prevent a last minute stop/purchase out of hunger. My latest batch were seasonal pumpkin chocolate chip muffins. Anything with pumpkin is good in my book and helps to keep the muffins nice and moist. I love the mini chocolate chips because they distribute better in the muffin and don't overpower it with chocolate flavor. By using whole wheat flour you get in a bit more fiber, but I want to try using some applesauce instead of oil to make them even better for you.
Pumpkin Chocolate Chip Muffins
Yields: 26
Source: eMeals

1 ½ cups all-purpose flour 
1 ½ cups whole wheat flour 
1 ½ cups sugar 
2 tsp baking soda 
1 ½ tsp pumpkin pie spice
½ tsp salt
2/3 cup canola oil
3 eggs, lightly beaten
15 oz can pumpkin puree
½ cup mini chocolate chips

1. Preheat oven to 350. Combine all dry ingredients.

2. Combine oil, eggs and pumpkin in a separate bowl.

3. Add wet ingredients to dry mixture stirring until just moist. Stir in chocolate chips if using.

4. Scoop batter into 28 muffin cups coated with cooking spray or lined with paper liners. You can use a cookie or ice cream scoop to evenly distribute. 

5. Bake at 350 for 18-20 minutes or until inserted toothpick comes out clean. 

Nutrition Information (per muffin): Calories: 180, Total Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 20mg, Sodium: 140mg, Total Carbohydrates: 28g, Dietary Fiber: 2g, Sugars: 17g, Protein: 3g

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