Chocolate chip pumpkin muffins

pumpkinmuffins

These may not look overly impressive on the outside, but break one open and it’s like a chocolate-chip geode.

chipsinsideUsually the first thing I do when I try a new recipe is start figuring out how I can strip out some of the fat and carbs. But we’ve made these chocolate chip pumpkin muffins three times in the last couple of weeks without even bothering to sub in applesauce or egg whites.

Why? Well, they‘re really yummy, for one thing. (They don‘t look like it on the outside, but break one open and they’re bursting with chocolate chips.)

These are also modest-sized muffins, 36 per batch, about 5 Weight Watchers points (and 200 calories) each — so they‘re not overly deadly for the satisfaction delivered.

But probably the biggest reason I haven‘t fiddled with the ingredients — yet — is that these muffins feel like some kind of missile defense shield against all kinds of other baked goods that might otherwise tempt me. I can now go right by the chocolate chip pumpkin cookies at Kroger, for instance, without hardly even noticing they exist. Starbucks? Nah. Why spend two or three bucks on one of their 500-calorie treats when I’ve got this muffin batter in the fridge at home?

I will say this: To keep from overdoing it, we’ve been only baking up as many as we want at any given time. (It’s much easier to avoid eating muffin batter than it is to avoid a container of freshly baked muffins.)

Here’s the recipe, which I took straight from verybestbaking.com. Didn’t change a thing. Yet.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups whole-wheat flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon or pumpkin pie spice

1/2 teaspoon salt

4 large eggs, slightly beaten

2 cups granulated sugar

1 15-ounce can pumpkin

1 cup vegetable oil

2 cups (12-oz. pkg.) semisweet chocolate chips

PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE dry ingredients and mix well. Combine wet ingredients in a separate bowl, then combine the wet batter into the dry mixture. Add chocolate chips, mix well, spoon into muffin tin and bake for 20-25 minutes, or until a fork inserted in the center comes out clean.

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One Response to Chocolate chip pumpkin muffins

  1. Yum–love pumpkin! I’ve been on a banana chip muffin baking kick myself. Gonna see if I can tweak this to gluten free and maybe eggless. Thanks!

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