Answer this week’s new QOTW!
I don’t know what happened this week. I went to bed on September 30th as a normal person, and I woke up on October 1st wanting pumpkin flavored everything. Pumpkin pancakes, pumpkin overnight oats, pumpkin spice sprinkled in my coffee. Someone plz call for help when I’m spoon deep in the can of pumpkin in my fridge. I’m not entirely sure I’m above that at this point.
Another step on my one way track to pumpkin overdose was coming up with this recipe for Chocolate Chip Pumpkin Spice Muffins. They’re no oil, no butter, no sugar, with full-fledged pumpkin and chocolaty goodness. Everyone who has tried them has been impressed with their moistness (ugh that word, I know, I’m sorry) and fall flavor. Think about keeping this recipe around for Thanksgiving, you know your dad’s cousin’s sister-in-law is always looking for new ways stay slender during the holiday season.
Chocolate Chip Pumpkin Spice Muffins
Servings: 12 | Calories per serving: 120
Fat: 2.6 g (Sat Fat: 1.5 g) | Carbohydrate: 20.8 g | Fiber: 2.3 g| Protein: 4.7 g
ingredients:
1 1/2 C whole wheat flour
2 t baking soda
1/2 t salt
1 t pumpkin pie spice
1 C granulated Splenda for baking
1/2 C fat free Greek yogurt (I prefer Fage brand)
3/4 C liquid egg whites
1/2 C canned pumpkin
1/2 C unsweetened apple sauce
1 t vanilla extract
1/2 C mini chocolate chips
PAM nonstick spray
directions:
1. Pre-heat your oven to 350º and liberally spray the cups and top of a muffin tin with PAM
2. In a medium mixing bowl, sift together the flour, baking soda, salt, and pumpkin pie spice
3. In another medium mixing bowl, combine the Splenda, Greek yogurt, egg whites, canned pumpkin, unsweetened apple sauce, vanilla, and mini chocolate chips
4. Add half of the dry ingredients to the liquid ingredients at a time, folding the dry ingredients in. Let the batter remain lumpy. Over mixing will leave you with tough muffins.
5. Divide the muffin batter evenly into the muffin tin
6. Bake your muffins for 15-18 minutes, rotating the pan halfway through. They’re ready when the tops are browned and a toothpick or butter knife comes out clean when inserted.
In the moments that I haven’t been thinking about pumpkin flavored things, I’ve been dreaming up a slender frosting recipe to elevate these muffins to cupcake status. Thoughts?
| Facebook | Twitter | Pinterest | Instagram |RSS | Bloglovin|
Yes icing!!! Yum
yumyumyumyum.
Pingback: Weekend Recap and a Pumpkin Recipe | spice
I like to use some soft lite cream cheese, blended with a small amount of icing sugar (once, I had no icing sugar, so I blended in splenda and it worked). Small amount b/c I like things on the tart side. Soft (tubbed) cream cheese is already the texture of icing, so sugar can be added “to taste”, not for structure. I bet greek yogurt would work, though it would be more like a glaze….
Love those suggestions, Charlotte! Thanks, can’t wait to do some experimenting!
Charlotte, I’ve been using this cream cheese frosting recipe and LOVE it! I’ve put it on both pumpkin donuts and frosting and have had amazing results. Thank you so much for sharing!