Healthified Chocolate Chip Pumpkin Muffins

by admin on November 9, 2011

Oh, blogging, how I’ve missed you.  Literally, I was doing school work earlier today (what else would I be doing, after all?), I fell asleep, and dreamed about blogging.

Yes, this is dedicated to my blog. So?


If I had time to go to the beach, I would write this in the sand to my blog, to my readers, to cooking, and to ordinary, non-academic life.

I get very little cooking done right now.  I should let John take over notjustacarnivore for a little while, since he’s been cooking for me nearly every night while I read, write, and research.  That could be a blog title in itself.  An academic blog title?  I think I need the semester to end now.

The one form of cooking I’ve managed to make time for recently is baking.  I. love. baking.  Which is a nice reminder that you’re still waiting for my recipe for chocolate chip pumpkin muffins from, uh, a month or two ago? Wow.  Just bare with me until the semester ends.  Maybe I’ll find the school/blog/life balance someday.  In the meantime…

Wait no more, my friends!  You know you want these.


Recipe: Chocolate Chip Pumpkin Muffins

Makes 12 muffins


Chocolate Chip Pumpkin Muffins

  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup packed dark brown sugar
  • ¼ cup applesauce
  • 1/4 cup Smart Balance Omega 3 Oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla stevia
  • 3/4 cup lowfat almond milk
  • 1/4 cup chocolate chips
1. Line a muffin tin with wrappers or spray thoroughly with cooking spray
2. Preheat oven to 400 degrees
3. Combine all ingredients in a bowl, mixing well.  Add chocolate chips at end.
4. Scoop mixture into muffin slots, and bake for 20 minutes at 400 degrees.
5. Enjoy!

Blogging.  Wow.  That felt good!

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