Pumpkin puree is a very versatile ingredient. It can be used as the main ingredient, like in a pumpkin pie. It can be used for extra flavor, like in a Pumpkin Spice Latte. It can also be used in a recipe as a fat substitute. Now I do think that fat is necessary in the diet, however, if you are looking to lose weight or just monitoring your calorie intake, then this could be an ideal substitution for you! Not only will you decrease the amount of calories, but you will also add additional fiber, potassium, and antioxidants such as vitamin A, vitamin C, and vitamin E. These lovely nutrients are beneficial for regulating weight, blood pressure, and helping reduce cancer risk. What’s not to love?!
This particular muffin recipe has no fat, except for what is in the dark chocolate chips. I also used a white/whole wheat flour mixture to add additional fiber to the muffin – each of these muffins has ~2 grams of fiber. I hope you all enjoy these nutrient rich muffins as much as I do!
Pumpkin Spice Muffins
- 3/4 cup white flour
- 1/2 cup whole wheat flour
- 1 cup brown sugar
- 2 Tbs corn starch
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 2 tsp pumpkin spice
- 1 can pumpkin puree
- 3/4 to 1 cup dark chocolate chips (depending on how chocolaty you want to make it)
- Preheat oven to 350°F. In a large bowl stir together the first 8 ingredients (everything except for the pumpkin puree and dark chocolate chips).
- Add the pumpkin puree and stir into the dry ingredients until combined (this may take 1-2 minutes). Once combined, stir in chocolate chips.
- Line cupcake tins with cupcake liners and fill the liners about 2/3 of the way full with batter (makes ~15 muffins).
- Place muffins in oven for about 15-20 minutes, until toothpick comes out clean. Once muffins are done baking, let cool for about 15 minutes and enjoy!