Food

Pumpkin Spice Chocolate Chip Muffins

This morning I got up and 5am and wondered why I was so wide awake, then I remembered the time change.

Since I had gained an hour, I decided to take advantage of it and make my husbands muffins for the week. I make him a dozen muffins every Sunday to take to work for breakfast.

I went to get out the ingredients and realized I’m out of blueberries and walnuts, the key ingredients in my Blueberry Oat Muffins. I didn’t feel like waiting until a store opened, so I decided to play with some different ingredients and try something new.

Rummaging through my cabinets I came up with a can of organic pumpkin, some mini chocolate chips and vanilla protein shake powder. I decided to give it a go, and this is what I came up with.

I used the recipe for my Blueberry Oat Muffins but substituted to make them pumpkin chocolate chip. I threw in some protein powder just for the hell of it. Super easy and they turned out moist and delicious. I think I might have to keep these at home for myself!

 

Pumpkin Chocolate Chip Muffins

Gluten and oil free, pumpkin chocolate chip muffins. Packed with protein, moist and delicious.  

Ingredients

  • 2.5 Cups Rolled Oats
  • 2 tsp Baking powder
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 2 Ripe Bananas
  • 1 Cup Non-Fat Greek Yogurt
  • 1/2 Cup Honey
  • 1/2 Cup Plain Pureed Pumpkin (not pumpkin pie filling)
  • 1 Tbls Pumpkin Pie Spice (optional)
  • 2 Eggs
  • 1/2 Cup Mini Chocolate Chips
  • 1/2 Cup Vanilla Protein Powder (optional)

Instructions

  1. Preheat Oven to 375

  2. Add rolled oats, baking powder, baking soda, pumpkin pie spice and vanilla protein powder in food processor and grind thoroughly. Pour into large mixing bowl.

  3. Add bananas, eggs, yogurt, pureed pumpkin, honey and vanilla extract to food processor and mix thoroughly. 

  4. Pour wet ingredients into bowl with dry ingredients and mix well. 

  5. Add mini chocolate chips and mix well.

  6. In a muffin tin, use liners or grease well to avoid sticking. (I prefer the liners) 

  7. Spoon batter into each cup filling almost to the top. 

  8. Bake for 18 minutes. Check with a toothpick, if not done, add in 2 minute increments until done. Don't over cook or they will be dry! 

  9. Let cool and enjoy! 

Recipe Notes

Pumpkin Pie Spice is not necessary for the recipe, I just happened to have some in my pantry, and it adds nice flavor. If you don't have any you could sub with cinnamon and nutmeg. 

 

This recipe ended up falling short at 10 muffins instead of 12. Probably because the blueberries and walnuts take up more space than mini chocolate chips. 

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