Pumpkin is good for you. Lots of vitamin A and fiber. So, pumpkin muffins must be good for you, too, right? Especially with the antioxidants in chocolate added to the mix.
1 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 cup Splenda+sugar blend
1/2 tsp salt
1 can organic pumpkin
2 large eggs
1/3 cup canola oil
1 cup bittersweet chocolate chips
How I Made Them:
Preheat the oven to 350 degrees. Line the muffin tin(s) with festive liners.
Combine the dry ingredients, sifting together with a fork until well combined. Beat the eggs in a separate bowl, then add the pumpkin and canola oil and mix well. Combine the dry and wet mixtures until blended and smooth. Add the chocolate chips.
Fill the muffin tins about 3/4 full. Bake for 25-30 minutes, until a cake tester comes out clean.
How They Turned Out:
Moist with a lovely texture, not too dense or too crumby, these are wonderful with a glass of cold milk. The taste is complex, with chocolate the primary impression at first and the pumpkin and spices coming through underneath. I’m wondering if some cream cheese frosting wouldn’t be a nice addition, or if it would just be gilding a pumpkin.