Fall Recipe: Pumpkin Muffins (chocolate optional)

Chocolate isn't optional in this house for anything, but they can be optional in this muffin for the kiddos.

Pumpkin Muffins
(Adapted from the Food Network)


1 1/2 c. white wheat flour
1 1/2 t. ground cinnamon
1 t. baking powder
1/2 t. baking soda
Pinch of salt
1/2 c. sucanant
1/4 c. applesauce
2 large eggs
15 oz. (1 can) pumpkin
1/2 c. plain yogurt
1/4 c. butter, melted
1 t. vanilla
2/3 c. chocolate chips, optional

1. Whisk eggs and sugar
2. Add pumpkin, yogurt, butter, and vanilla. Stir until mixed.
3. Add flour, cinnamon, baking soda and powder, and salt. Stir until mixed.
(4. Optional, fold in chocolate chips)

Bake at 375 for 10-20 mins. You can make these as mini muffins for little hands (10 mins.) or full size muffins (15-20 mins.).

Note: These are deliciously moist muffins so you'll need to either eat them quickly (no problems there!) or freeze some to prevent them from spoiling.