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Pumpkin Chocolate Chip Muffins: The Healthier Way

Even though the weather outside has been feeling anything but fall, my baking tendencies inside the house are screaming FALL IS HERE.  I started with that delicious Fall Harvest Zucchini Bread, and have now worked my way to these tasty Pumpkin Chocolate Chip Muffins.

Healthier Pumpkin Chocolate Chip Muffins

I’ve actually made this recipe two different ways, and today I’m share with you the healthier version of this recipe.  This version omits about 1/3 of the amount of oil and replaces it with apple sauce.  Now, of course these muffins still contain sugar and chocolate chips…but to me the pumpkin and apple sauce give them some redeeming healthy value!

Honestly, the difference between these muffins and the original recipe is minimal.  The taste is exactly the same; texture is only slightly different, with this version being a little more dry and cake-like than the full oil version.  (In case you want to try the original recipe, omit the applesauce and use 1 and 1/2 cups of oil instead.)  I made both versions within a week of one another, and had my husband and kids try them without telling them the change.  None of them could tell the difference.  I call that a successful ingredient swap!

When I created this recipe, I didn’t have any pumpkin pie spice, so I used my own mix of cinnamon, nutmeg, and cloves.  However, you could easily swap those spices for 2 teaspoons of pumpkin pie spice based on what you have in your pantry.

Start by preheating your oven to 400 degrees and go ahead and fill your muffin tins with liners (I always have little helpers to do this part).

Combine the pumpkin, eggs, oil and applesauce and mix well.  Then, add the flour, sugar, baking soda, baking powder, salt, and spices and mix until combined.  Finally, add the chocolate chips and stir with a spoon.

Healthier Pumpkin Chocolate Chip Muffins

I use a small measuring cup (I used a 1/3 cup) to distribute the batter into the muffin pan, but you could also use an ice cream scoop or melon baller.  Fill the muffin liners to almost full.

Healthier Pumpkin Chocolate Chip Muffins

Place in the oven for 15 minutes.  Test with a toothpick upon removal from the oven.  Enjoy!

Healthier Pumpkin Chocolate Chip Muffins

Healthier Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
1 can pumpkin (9 oz can)4 eggs
1 cup canola oil
1/2 cup applesauce
3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 1/2 cups chocolate chips

Preheat oven to 400 degrees.  Combine the pumpkin, eggs, oil and applesauce and mix well.  Then, add the flour, sugar, baking soda, baking powder, salt, and spices and mix until combined.  Add the chocolate chips and stir with a spoon.  Pour batter into muffin pan that has been lined with liners, filling each almost to the top.  Bake for 15 minutes, test with toothpick.  Enjoy!

 

 

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