Thursday, May 6, 2010

Whole Grain Pumpkin Chocolate Chip Muffins

Wholesome Decadence. That's what I think of when I indulge in one of these oh so yummy yet oh so good for you treats. My toddler wanted a package of those oreo cakesters and I just couldn't bring myself to let him eat them. We're not opposed to all pre-packaged stuff but I would rather him eat something that is homemade and has some added nutrient benefits while still tasting like a treat. Voila. Mission accomplished. I saw this recipe over at MoneySavingMom and decided to modify it. My aunt gave me some pumpkin when she came to visit and I thought we'd have a taste of fall in May. If you don't have pumpkin you can use plain baked sweet potatoes instead (about 2 cups).

4 eggs
1 cup brown sugar
3/4 cup granulated sugar
1/2 cup oil
1/4 cup applesauce
16 oz REAL pumpkin or 16 oz sweet potatoes
1 cup whole wheat flour
2 cups unbleached all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup skim buttermilk (you can use regular milk)
8 oz chocolate chips (more if desired)

Combine eggs through pumpkin. Mix well.

In a seperate bowl combine flour through cinnamon. Add dry mix to pumpkin mixture alternating with milk. Stir in chocolate chips.
Using an ice cream scoop, pour into a greased muffin pan.
Bake for 15-17 minutes on 350.
Try not to eat them all at once. So, so good.

1 comment:

Anonymous said...

These look yummy! And since there is a pumpkin shortage - you could use butternut squash if you don't have sweet potatoes!