Wednesday, December 7, 2011

Double Chocolate Pumpkin Muffins

Don't you love it when you take a chance to alter one of your favorite go-to recipes and it turns out AWESOME? :) I've been making this pumpkin muffin/bread recipe for quite some time. I had the brilliant idea to swap some of the flour for cocoa powder + add chocolate chips. These muffins are SO moist & heavenly. Best of all, no oil or butter makes them like super healthy, right? :) No seriously, pumpkin is so good for you. :) I used some whole wheat white flour too because that's what I had- no one knew the difference! :)

Double Chocolate Pumpkin Muffins
yield: 2 dozen muffins- halving the recipe works great too!

  • 1 cup unsweetened applesauce
  • 2 cups white sugar
  • 1 can (16 oz) pumpkin puree
  • 2 1/2 cups white whole wheat flour
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 3/4 tsp ground ginger
  • 2 1/4 tsp ground cinnamon
  • 4 eggs
  • 1 cup chocolate chips
Preheat oven to 350 & line your muffin cups. Whisk dry ingredients together & set aside. Mix together applesauce & sugar in large mixing bowl with electric mixer. Add pumpkin until combined. Slowly add dry ingredients Add eggs one at a time until combined. Stir in chocolate chips. Scoop batter evenly into muffin cups - do not fill more than 3/4 full. Bake 20 minutes, or until top springs back lightly when touched. Cool slightly & enjoy. These are best when warm and the chocolate is melty! :) Yum.

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