|The last remnants of this morning's muffin...|
Pumpkin Chocolate Chip Muffins are a favorite at our house, thanks to Crystal's awesome recipe. Really, put pumpkin and chocolate together and you can't fail. Not only that, but these muffins freeze like a charm. However, they are not necessarily the healthiest, due to their 1 1/2 cups of oil and 2 cups of sugar. So, when I made them this past weekend, I tweaked them a bit to see if I could achieve a healthier muffin with the same addictive taste.
I'm happy to report that my tweaked version was a success (as judged by my husband, myself, and the host of people at our church's picnic). If you would like to partake in the same fall-pumpkin-chocolate goodness, here's how to get there:
Pumpkin Chocolate Chip Muffins RevisitedAdapted from Crystal's recipe
1 3/4 cups sugar (I know, I know...I chickened out and only reduced the sugar by 1/4 cup! But cans of pumpkin are a rare commodity here, and I didn't want to take things too far)
1 (16 oz) can pumpkin
1 cup coconut oil (you can use the baking oil of your choice, but I think coconut oil is a healthier fat)
1/2 cup applesause
2 cups all-purpose flour
1 cup whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. Allspice
1 tsp. salt
1 package chocolate chips
Mix together the wet ingredients (eggs, pumpkin, oil, and applesauce) along with the sugar. Then add the dry ingredients and blend together. Stir in the chocolate chips. Grease your muffin tin and fill each muffin cup 3/4 full of muffin batter. Bake at 400 degrees for approximately 13-15 minutes. Makes over 2 dozen muffins.
Beautiful. A can of pumpkin put to good use. Now, I'm still not saying these muffins are healthy, but perhaps they're a little less un-healthy. Regardless, they're good. Keep a glass of milk handy and enjoy!
Linked to Mouthwatering Mondays, Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays At The Table, Delicious Dishes, Fancy Friday, and Celebrating Fall.