Eat: Whole Wheat Pumpkin Muffins

I wanted to add chocolate chip in the title, but that makes it quite a mouthful.

And these are a mouthful, in a totally delicious way.

And a mouthful that you don't have to feel so bad about because
a) it's full of vegetables and fruit (pumpkin and applesauce)
b) it's low fat (only a tablespoon and a teaspoon of oil)
c) it's made of whole wheat flour

And I think that's great, especially around the holiday that celebrates candy and bad for you stuff.

So while it may not be the most traditional Halloween treat, stick a festive Halloween wrapper on it, and you're good to go.

And just so you know, my husband had a few of these and he said the best part about them is that they don't taste healthy. Hooray for healthy(ish) food that doesn't taste that way! Now go make these!

Whole Wheat (Chocolate Chip) Pumpkin Muffins
slightly adapted from Dinners, Dishes, and Desserts

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2/3 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1 egg
1 heaping cup pumpkin puree
2/3 heaping cup apple sauce (unsweetened)
1 Tbls + 1 tsp canola oil
1 tsp vanilla
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.  Prepare a 12 cup muffin tin with non stick spray, or liners.

In a large bowl combine the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, and ginger.  Whisk until combined.  In a separate bowl, mix together egg, pumpkin, apple sauce, oil and vanilla until well combined.  Combine the wet and dry ingredients, and mix until just combined (be careful not to over mix).  Fold in the chocolate chips.

Scoop the batter into the prepared muffins tins.  Bake for 20-25 minutes.  If you insert a tester it should come out clean.  Remove from muffin tin, and cook on a wire rack.

What are you baking for Halloween?