Pumpkin Spice Chip and Chocolate Muffins

14 Jan

Yes, it’s January and I’m posting pumpkin spice recipes. I can explain!! The other day whilst grocery shopping (one of my favorite kinds of shopping, actually), I came across a big, bright “SALE” sign in the baking aisle (one of my favorite aisles, no less!). Clearly, they had too many pumpkin spice chips that didn’t sell, and needed to get rid of their stock before all-things-pink-and-red February hit the stores. Always willing to try something new, especially when it comes to sweets, I grabbed a few bags and continued on.

At home, the challenge presented itself…what the heck do I do with these morsels? Cookies seemed too easy and obvious. Melting them would likely have created an odd orange gloop. And I certainly couldn’t stash them away until next fall when they’d surely be more seasonally appropriate. So, into some muffins they went! Chocolate muffins, that I spiked with pumpkin pie spice, loaded with whole wheat flour and oats, and reduced the fat on.

Are these completely healthy? No way. But you CAN enjoy one or two without worrying too much about it. Besides, there’s so much whimsy in a chocolate chip that’s orange and tastes like pumpkin…why ruin it?


Pumpkin Spice Chip and Chocolate Muffins

Makes 18 muffins

  • 1 C white flour
  • 1/2 C whole wheat flour
  • 1/2 C old-fashioned oats
  • 3/4 C organic white sugar
  • 1/2 C cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tbsp pumpkin pie spice
  • 3/4 C pumpkin spice chips
  • 1 egg
  • 1 C nondairy or low-fat milk
  • 1/2 C nonfat plain Greek yogurt
  • 1/2 C vegetable oil
  • 1 tsp vanilla extract
  • 1/4 C pumpkin spice chips, for topping

Preheat oven to 375. Grease two muffin tins for 18 muffins.

In a large bowl, combine all the dry ingredients and whisk well together.

In a small bowl, beat the egg and add all the wet ingredients; whisk well together.

Pour the wet mixture into the dry and stir with a wooden spoon until just incorporated. Scoop batter into prepared muffin tins, filling each cup 3/4 full. Top with a few of the reserved pumpkin spice chips.

Bake at 375 for 12-15 minutes (less time for a dark metal tin, more time for a lighter-colored tin).

Remove from the oven and let cool 10 minutes in the tins before transferring to a cooling rack to cool completely.


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