October is here! And while the air in Texas is still a balmy 70-80 degrees, it's still my favorite time of year. And knowing a harsh winter is unlikely this far south, I can actually enjoy it!
I do miss the pretty colors of the New England fall, though. Sigh. But I am coping by eating all the apple spice and pumpkin things I can get my hands on.
This is a recipe re-do of the pumpkin muffins my old roommate in Boston used to make. I was hankering for a batch recently and was shocked to find the original recipe required THREE CUPS of sugar. That's a flour-to-sugar ratio of ALMOST 1:1.
As my nearing-30 butt is ever-increasing (and I want to save some calories for a post-Halloween candy binge, don't judge) I figured these needed some lightening up. I added some more nutritious flours and cut the sugar down by two thirds.
The result? Not bad! My coworkers loved them, and an online calorie counter clocks them in at just 144 calories per muffin. Enjoy!
Lightened Up Pumpkin Chocolate Chip Muffins
- 1 1/3 cup all purpose flour
- 1 cup whole wheat flour
- 1 cup almond flour
- 2 teaspoons baking soda
- 1 cup white sugar
- 2 tbsp maple syrup
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 tsp cinnamon
- 2 cups canned pumpkin puree
- 4 eggs, beaten
- 1/2 cup water
- 1 cup dark chocolate chips
- 1/2 cup chopped walnuts
-Preheat oven to 350 degrees F. Grease 24 muffin cups or line with paper muffin liners.
-In a large bowl, stir together flours, baking soda, salt and nutmeg.
-In a separate bowl, beat together pumpkin, sugar, maple syrup, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips and walnuts.
-Bake for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.