Skinny Mini Pumpkin Chocolate Chip Muffins

Fall is here which means everything has pumpkin in it! We are having a "cold front" in Florida so what better time than now to jump on the pumpkin bandwagon. These mini muffins are the perfect snack and even my toddler loves to take them to school for snack. The pumpkin keeps them nice and moist inside. You can make these into regular sized muffins and you should get around 14 larger muffins. Hope you enjoy these as much as we do!

Skinny Mini Pumpkin Chocolate Chip Muffins
Source: Skinnytaste
Servings: 24 mini muffins

Ingredients:

1/2 cup white whole wheat flour
3/4 cups unbleached all purpose flour
3/4 cup raw sugar
3/4 tsp baking soda
1 3/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 tbsp virgin coconut oil (or canola)
2 large egg whites
2 tsp vanilla extract
baking spray
2/3 cup mini chocolate chips

 

Directions:

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.

Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean. Let them cool at least 15 minutes before serving.

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

Ingredients:

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

Directions:

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

Pumpkin Nut Muffins

Living in Florida it is hard to have it feel like fall, especially since we are still wearing shorts. There was a "cold front" and I use the term extremely loosely, so we could at least open our windows and cool down a bit. I took full advantage and tried to pretend it was fall. And what better way to do that than through food?! To me fall flavors are apples, pears and pumpkin, and this recipe was a healthy spin on a pumpkin muffin. When I was mixing all of the ingredients together it smelled just like pumpkin pie and reminded me of the holidays. The pecans add a little crunch to the muffins. Be sure to spray the muffin liners, I was hesitant and the muffins got a bit stuck to the paper :( Otherwise, these are a great healthy fall treat that you can eat on the go or relaxing with your morning coffee or tea.

Pumpkin Nut Muffins
Source: Skinnytaste
Serves: 12

Ingredients:
1/2 cup white whole wheat flour
3/4 cups unbleached all purpose flour 3/4 cup raw sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin (not pumpkin pie filling)
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
baking spray
1/2 cup chopped pecans

Directions:
Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.

Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving. Makes 12 muffins.

Pumpkin Cranberry Bread

There  is a "cold" front here and I say that lightly since down here that means high in the 70s and down to 50s/60s at night. I was excited to be able to wear jeans for once and not be swealtering. It also meant I sort of felt like fall was coming, but it didn't have that crispness in the air. Taking advantage of this I made my mom's pumpkin cranberry bread. This is a staple in our house in the fall and holiday season, something that she makes for all of the holiday cookie/dessert platters. Luckily, it is really simple and reminds me of home and the holidays. The pumpkin keeps it nice and moist, the cranberries a tiny tang so the bread is not very sweet. A big perk is that it freezes well so you can eat one loaf now and keep the other for a gift, company or just another day.

Pumpkin Cranberry Bread
Makes 2 loaves
Ingredients:
2 slightly beaten eggs
2 cups sugar
½ cup oil (vegetable or canola)
1 cup canned pumpkin
2 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ teaspoon ginger
1 cup fresh cranberries cut in half or quartered

Directions:
1. Combine eggs, sugar, oil and pumpkin, mix well.

2. Combine flour, spices, baking soda and salt in a large bowl.

3. Make a well in the center of dry ingredients. Pour pumpkin mixture into the well, stir just until dry ingredients are moist.

4. Stir in cranberries.

5. Spoon batter into 2 greased & floured 8x3 3/4x 2 1/2 inch aluminum loaf pans. The batter will be thick, I used a measuring cup to scoop and then smooth the batter into the pan with a spatula.

6. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.

7. Cool on a wire rack then carefully flip the loaves out of the pans, slice and enjoy! 

Pumpkin Seeds

Fall means pumpkins and pumpkins means roasted pumpkin seeds! This is one of my families favorite things to do and eat. Living in Florida it is a little strange to go to the pumpkin patch in shorts but at least we tried to get the feel of it by going to an actual farm even if the pumpkins weren't grown there. This morning we carved our pumpkins just in time for Halloween. Jason had never saved the seeds before so I showed him how to sort the good seeds from the pumpkin guts and get a little messy. I love how simple this is and makes such a healthy and delicious snack for the week. They are also versatile so you can use whatever combination of seasonings you like, could even make them sweet with cinnamon and sugar. I stuck to traditional salt and also seafood seasoning like old bay...mmm

Roasted Pumpkin Seeds

Preheat oven to 300 degrees

Rinse, lay out and pat the pumpkin seeds dry on a rimmed cookie sheet.

Season with kosher salt or old bay seasoning and shake to coat adding more seasoning if necessary. I did a sheet of each to please everyone!

Place in the oven for 30 minutes then shake to mix up the seeds. Then put back in for another 20 minutes or until dried out and crunchy but not burnt.

Pennsylvania Dutch Pumpkin Cake

As much as possible here in Florida, fall is in the air. This weekend it was finally under 90 and even in the 70s in the morning and evening! I took full advantage and made something using one of my favorite fall ingredients, pumpkin! This was a new recipe my mom sent me and I must say was moist and delicious. My judge is always if anyone goes back for more and this time my father-in-law did so I consider it a success. It is more of a spice cake in flavor than pumpkin but it was still very yummy.

Pennsylvania Dutch  Pumpkin Cake

serves 12
Ingredients:
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 cup solid vegetable shortening
2 cups sugar
4 large eggs
2 cups can solid pack pumpkin
1 tsp. vanilla
Powdered sugar for dusting

Directions:
1. Preheat oven 350.

2. Grease 12 cup bundt pan.

3. Sift first 8 ingredients into medium bowl.

4. Using electric mixer, beat shortening and 2 cups sugar in large bowl to blend. Add eggs, 1 at a time, beating well after each addition.

5. Add pumpkin & vanilla and beat until combined. Stir in dry ingredients. Transfer batter to prepared pan.

6.  Bake until tester inserted in center comes out clean, about 1 hour.

7. Cool cake in pan on rack 20 minutes. Turn out cake onto rack & cool completely. (Can be prepared 6 hours ahead.)

8. Sift powdered sugar over top.