Baking My Way Through the Recession: Pumpkin Chocolate Chip Muffins Recipe
Everyone is feeling the strain of the economy, whether they have been directly affected or tangentially. And, I suppose, we are all dealing with it in our own ways. Me, I'm baking my way through the economic crisis.
You might think that makes sense. Cooking at home and baking save money. But I think the real reason I've taken solace at my stove is that it reassures me. If I can bake, then everything is OK. If I can bake, then how can my life not be great? If I've made homemade granola bars for healthy after-school snacks, then how can I not be doing a good job as a mom? Plus, there's nothing to reduce stress like the smell of warm baked goods in your home. How could anything be wrong when your house smells like melting chocolate?
Today I'm sharing a recipe for my favorite pumpkin chocolate chip muffins. These are delicious. Plus they are low fat and have lots of healthy protein and vitamins. Or as my friend, Katia says, "they're basically delicious muffin-shaped power bars." The recipe makes a whopping 36 muffins. Freeze some for later.
Easy, Healthy Pumpkin Chocolate Chip Muffins Recipe
* 1 1/2 cups chocolate chips
* 2 3/4 cups all-purpose flour
* 2 cups whole grain flour of choice (I like spelt flour)
* 2 cups sugar
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons nutmeg
* 1 1/2 teaspoons cinnamon
* 1 1/2 teaspoons ground cloves (if you have it)
* 6 eggs
* 1 (29 ounce) can pumpkin
* 1 cup unsweetened applesauce
* 1 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F. Grease three 12 cup muffin pans. (don't use paper muffin liners. They stick)
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a medium bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add liquid mixture to the dry ingredients and stir thoroughly until smooth. Stir the chocolate and walnuts (optional) into the batter. Spoon batter into the muffin pans.
3. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.