Liz's Pumpkin Muffins with Chocolate Chips/Chunks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
2 apples, peeled and cored (or about ¾ c. unsweetened applesauce)1½ c. brown sugar4 eggs1 can pumpkin¼ c. water (more if using small apples)2 t. vanilla½ t. salt2 c. whole wheat flour1 c. white flour1½ t. baking powder1 t. baking soda1¼ t. ground cinnamon¾ t. ground cloves½ t. freshly ground nutmeg (add a bit more if using pre-ground)1 t. pumpkin pie spice1-2 c. chocolate of your choosing*
Preheat oven to 350ºF (325ºF convection) and prepare two muffin tins** with liners, pam spray, or the traditional grease and flour method.
In a food processor, process apples until broken down (should look like watery applesauce). Add brown sugar and eggs. Process until smooth. Add pumpkin. Process. You want this mixture to be about the consistency of pancake batter. Add ¼-½ c. water to achieve this. Add vanilla and salt and process until well incorporated.
In a large bowl, mix flours, baking powder, baking soda and spices. Add pumpkin mixture and stir. Be sure to scrape the bottom and sides of the bowl. Add chocolate.
Fill muffin pans equally. It should fill 2 dozen muffin cups a little more than ¾ full and still have about one scoop leftover. If raw eggs don't scare you*** - enjoy this last bit of batter.
Bake at 350ºF (325ºF convection) for 20-30 mins or until tops are slightly brown a toothpick poked into a muffin comes out clean. Oven-times may very depending on wetness of batter and your oven. Be sure to rotate trays in the oven (turn the trays and move them to a different position in the oven) once or twice during baking time to ensure even cooking (this is my secret for baking anything evenly).
Cool on wire trays. Enjoy with cream cheese and a cup of coffee, hot cocoa or tea.
*For this recipe, any chocolate will do. Try mini chocolate chips, regular or vegan chocolate chips, chunked up candy bars, ect. The higher the quality of chocolate, the less is needed but chocolate-it-up if you want. Add 1 c. mini chocolate chips and 1 c. of a chocolate bar processed in the food processor. We used (very low quality) left over Easter candy so it was about 1 c. of chunks and 1 c. of powder. Play around - you know what you like best.
**Try this recipe as a loaf, mini loaf (perfect holiday hostess gift) or bundt cake. Cooking temperature does not need to be adjusted but times will be. As a general rule, a loaf or a bundt cake would take longer to cook completely but watch it well, paying attention to the toothpick test - and don't forget to rotate!
***Eating raw or undercooked eggs can put you at risk for salmonella. Use caution.
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Makes 24 muffins (plus one extra cup of batter)
Serving size: One Muffin
Calories: 172
Total Fat: ~4g
Saturated Fat: ~2g
Total Carbohydrates: 38g
Fiber: 3g
Sugars: 25g
Protein: 3g
(Calculated using 1 c. semi-sweet mini chocolate chips)
Number of Servings: 25
Recipe submitted by SparkPeople user TRYINGFOR20.
In a food processor, process apples until broken down (should look like watery applesauce). Add brown sugar and eggs. Process until smooth. Add pumpkin. Process. You want this mixture to be about the consistency of pancake batter. Add ¼-½ c. water to achieve this. Add vanilla and salt and process until well incorporated.
In a large bowl, mix flours, baking powder, baking soda and spices. Add pumpkin mixture and stir. Be sure to scrape the bottom and sides of the bowl. Add chocolate.
Fill muffin pans equally. It should fill 2 dozen muffin cups a little more than ¾ full and still have about one scoop leftover. If raw eggs don't scare you*** - enjoy this last bit of batter.
Bake at 350ºF (325ºF convection) for 20-30 mins or until tops are slightly brown a toothpick poked into a muffin comes out clean. Oven-times may very depending on wetness of batter and your oven. Be sure to rotate trays in the oven (turn the trays and move them to a different position in the oven) once or twice during baking time to ensure even cooking (this is my secret for baking anything evenly).
Cool on wire trays. Enjoy with cream cheese and a cup of coffee, hot cocoa or tea.
*For this recipe, any chocolate will do. Try mini chocolate chips, regular or vegan chocolate chips, chunked up candy bars, ect. The higher the quality of chocolate, the less is needed but chocolate-it-up if you want. Add 1 c. mini chocolate chips and 1 c. of a chocolate bar processed in the food processor. We used (very low quality) left over Easter candy so it was about 1 c. of chunks and 1 c. of powder. Play around - you know what you like best.
**Try this recipe as a loaf, mini loaf (perfect holiday hostess gift) or bundt cake. Cooking temperature does not need to be adjusted but times will be. As a general rule, a loaf or a bundt cake would take longer to cook completely but watch it well, paying attention to the toothpick test - and don't forget to rotate!
***Eating raw or undercooked eggs can put you at risk for salmonella. Use caution.
---------------------------------------------------------------------
Makes 24 muffins (plus one extra cup of batter)
Serving size: One Muffin
Calories: 172
Total Fat: ~4g
Saturated Fat: ~2g
Total Carbohydrates: 38g
Fiber: 3g
Sugars: 25g
Protein: 3g
(Calculated using 1 c. semi-sweet mini chocolate chips)
Number of Servings: 25
Recipe submitted by SparkPeople user TRYINGFOR20.
Nutritional Info Amount Per Serving
- Calories: 172.3
- Total Fat: 3.7 g
- Cholesterol: 34.0 mg
- Sodium: 142.8 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 2.3 g
- Protein: 3.0 g
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