Wednesday, January 25, 2012

Pumpkin Chocolate Swirl Muffins

What more can I say about pumpkin?  I simply love the stuff and it's versatility.  You can do so much with it.  I mean, you can have it as dessert, make it as a bread, have it in soup or as a main dish.  So many options.  And although pumpkin is a winter squash I'll be eating it pretty much all year.  Plus, since you all know how much I love muffins as either a breakfast food on the go or as a midday snack, I had to try these out...



  • 2 1/2 cups all-purpose flour

  • 2 cups sugar

  • 1/2 cup whole wheat flour

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground nutmeg

  • 1 egg

  • 3/4 cup egg substitute

  • 1 (15 ounce) can solid pack pumpkin 

  • 1/2 cup unsweetened applesauce

  • 1/4 cup canola oil

  • 1 cup semisweet chocolate chips

    In a mixing bowl, combine the first eight ingredients. In another bowl, combine egg, egg substitute, pumpkin, applesauce and oil; stir into dry ingredients just until moistened. Stir in chocolate chips. Coat muffin cups with nonstick cooking spray; fill two-thirds full with batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.


    The recipe originally states to use chocolate chips.  Something in my mind made me think that melting the chocolate first and making chocolate swirls would be a little more fun, more whimsical.  It tastes absolutely fine.  My only recommendation with making swirls is mix the melted chocolate with about 1/2 cup of the batter first.  Since it's just the melted chocolate, it has a different consistency in the muffin.  As I said, still yummy, just different.  Next time I'll be mixing it with the batter first. 

    Super yummy!

    (Original recipe can be found here from

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