Healthier Pumpkin Pecan Chocolate Chip Muffins

November 4, 2014

It’s NOVEMBER!!! What happened? I look away for one second and BOOM, October is gone and November is here, bringing all it’s “baked-good cravings” with it. I want my home to smell like cinnamon-y baking goodness all the time.

I raided my cupboard this weekend, knowing that I had a can of pumpkin puree to help make something delicious. So many possibilities in this one lil’ can. Too many for me to make a decision, so I asked my husband what he wanted, I had it narrowed down to pumpkin scones or these yummy muffins. The scones will have to wait for another day because it took him about 1 second to decide on the muffins.

With Halloween done, I am diving head-first into the baking season. It’s finally turned “chilly” in Southern California. I actually wore a sweater outside today! Ah, I love sweater season…until I don’t and then I’m really over it, but for now, it’s new and fun and snuggly. Bring it on!
What’s your favorite warm-weather outfit to wear?

I posted an early pic of these bad boys on instagram this weekend and got the most hits in less than a half hour than we’ve ever gotten. (be sure to follow us on instagram @paulas_plate)

Happy Baking!
Meg

Healthier Pumpkin Pecan Chocolate Chip Muffins

Yield: 12
Time: 30 minutes

Ingredients:

  • 1 1/2 cups wheat flour
  • 1 cup oatmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/3 cup brown sugar
  • 2 egg whites, slightly beaten
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 1 cup pumpkin puree
  • 1/3 cup unsweetened applesauce
  • 1/2 ripe banana, mashed
  • 1/4 cup chopped pecans 
  • 1/2 cup chocolate chips, plus 2 tablespoons

 Directions:

  1. Preheat oven to 350F. Spray muffin pan with cooking spray.
  2. Combine flour, oatmeal, baking powder, baking soda, pumpkin pie spice and salt in one bowl.
  3. In another bowl combine brown sugar, egg whites, vanilla, milk, pumpkin, applesauce and banana.
  4. Slowly pour the dry ingredients into the pumpkin mixture.
  5. Fold in pecans and chocolate chips.
  6. Fill each cup around 3/4 full and sprinkle the tops with a little oatmeal.
  7. Bake for 20 – 28 minutes or until a toothpick inserted into center of muffins comes out clean. (5 minutes before muffins are ready to come out, sprinkle a little sugar on the top)

Recipe adapted from the yummy blog, Ambitious Kitchen.

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