Monday, January 28, 2013

A Healthier Pumpkin Chocolate Chip Muffin

I've been on a muffin kick lately. I guess this is better than a cookie or cupcake habit, but we all know muffins can be deceptively high in calories. So, I took my original pumpkin muffin recipe added some whole wheat and cut back on the sugar and oil.  I actually think the wheat bran adds a nice texture, and I barely missed the sugar. I don't know the exact calorie count or nutrition breakdown, but these are definitely a step in the right direction.


1 cup AP flour
3/4 cup whole wheat flour
1/4 cup wheat bran
1 1/4 cups sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cloves
1/8 teaspoon ground ginger
1 teaspoon vanilla
4 eggs
3/4 cup vegetable oil
1 15 ounce can pure pumpkin
3/4 cup semi-sweet chocolate chips (optional)

Whisk dry ingredients together. Mix in liquid ingredients. Then add chocolate chips, if you so desire. Coat 18-24 muffin tins with cooking spray or use cupcake papers. Divide batter among the tins. Bake 20-25 minutes at 350 degrees.

These muffins also freeze well. I take them out one at a time and pop them in a warm oven for 5 minutes, and they're ready for a quick breakfast.

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