Monday, October 22, 2012

Pumpkin Chocolate Chip Muffins


As I have mentioned before, finding time to eat during the day is a hard task around here. And making sure to eat something relatively healthy when hunger strikes is even harder. By the time I have two seconds to grab something, I'm so hungry the potato chips are looking like a much easier choice than some chicken breast and veggies. These super chewy and moist muffins are the answer! The whole wheat flour makes them healthier than other grab-and-go snacks, the oats make them surprisingly filling, and the chocolate adds just enough sweetness to make them seem like a treat. Throw in a glass of milk or a hard-boiled egg and I'm good to go.

Pumpkin Chocolate Chip Muffins
Makes 12 muffins

What I use:
  • 1 1/2 c. whole wheat flour
  • 1 1/2 c. old-fashioned oats
  • 1/2 c. sugar (white or brown - I use whatever I have on hand)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/2 c. chocolate chips
  • 1 1/2 c. canned pumpkin
  • 1/4 c. applesauce (I use unsweetened, but you could use regular, with or without cinnamon)
  • 1/4 c. milk
  • 2 eggs
How I do it:

1. Preheat the oven to 375 degrees F.

2. In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, pie spice, and chocolate chips.

3. In a medium bowl, whisk together the pumpkin, applesauce, milk, and eggs.

4. Add the pumpkin mixture to the flour/oats mixture and stir with a wooden spoon just until combined.

5. Grease a muffin pan and fill each cup 3/4 full with the batter. I use an ice cream scoop to make sure they are all nice and even.

6. Bake them for 20 to 25 minutes, or until a toothpick inserted in the center of one comes out clean.

7. Cool in the pan for 2 minutes, then move to a wire rack to cool completely.

Store in an airtight container for up to one week.

You could do so many things to make these muffins your own - nuts, raisins, cinnamon or butterscotch chips instead of chocolate, etc. What is your favorite variation?

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