These are my all-time favorite muffins. I keep them in a ziploc in the freezer and pop one in the microwave for 30 seconds. They are perfect for the post-meal dessert craving because they have enough chocolate to feel decadent but are a much healthier option than cookies or cake. These keep me from derailing my healthy eating plan and what tastes better in the winter than pumpkin and chocolate?
Pumpkin Spice Muffins
2 eggs + 1 egg white
1 cup sugar
2 tsp. vanilla
⅓ cup canola oil
⅔ cup unsweetened applesauce
1 15-oz can pumpkin puree (not pumpkin pie mix)
2 ⅔ cups whole wheat flour (can use whole white wheat)
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
1 tbsp. cinnamon
½ tsp. nutmeg
⅛ tsp. ground cloves
½ cup dark chocolate chips (or to taste)
Preheat oven to 350. Prepare 2 sets of muffin tins with non-stick spray or baking cups. Using an electric mixer, beat eggs until well blended. Add sugar, vanilla, oil and applesauce. Beat until thoroughly combined. Beat in canned pumpkin.
Add flours, salt, baking soda, baking powder, cinnamon, nutmeg & cloves. Mix just until blended. Do not over mix. Fold in chocolate chips. Pour batter into muffin tins about ½-¾ full. Bake around 20 minutes or until toothpick in center comes out clean.
Let me know if you try them!
