Monday, October 4, 2010

Pumpkin Chocolate Chip Muffins Revisited

The last remnants of this morning's muffin...
It's time to break out the pumpkin recipes! I know you're as excited as I am.

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 Revisited
Adapted from Crystal's recipe

4 eggs
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.


  1. I love muffins - but they are not very diet friendly! I can't wait to try this healthier version!

  2. I don't know if I've had pumpkin chocolate chip muffins (or bread) before... I always hear is so good. I'll have to try some when I have more pumpkin.

    The overload of oil and sugar is one thing that I dislike about pumpkin/pear/zucchini breads. I do have a pumpkin bread recipe that takes either no or very little oil. I made it last week and it's really good! I bet you could make it into muffins just fine. I'll dig it up and pass it along :)

  3. Oh my gosh! That sounds different. Pumpkin and choco chips.

  4. Those look amazing! Combining my love of pumpkin with my love of chocolate. You're doing it Alicia, you're tempting me. ;)

  5. Miriam, I would love the pumpkin bread recipe!

    Sarah!!!! I don't mean to tempt you...I have been bitten by the pumpkin bug...I can't help it!

  6. I love pumpkin chocolate chip muffins. My co-worker made some for our team and it was yummy with cream cheese frosting. Can't wait to try this version:) Thanks for sharing

  7. So yummy! Thanks for Celebrating Autumn with us!


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