I blogged three months ago today. THREE.
But I am coming back with a passion. Seriously this time. I am. I am in my dietetic internship and I work on my preceptor’s blog frequently, so it has motivated me to come back to my blog.
Oh, and did you notice a name change? Skinny Muffin has become Kayl Chips. See, my name is Kaylie, and kale chips are much more relevant to my life and the way I eat. I’m really not that good at baking. I’m much better at cooking. The name is also in relation to the fact that our cat, Caribou, is often called Carib Chip, and then I’m Kayl Chip. So, it works.
The ironic thing is, though, that as soon as I change the name to Kayl Chips, I make muffins. Hah! Oh well.
So anyway, about these muffins. Guys, they’re delicious. I halved the sugar and I did way more spices than it called for (even though they recommended it) and they’re really good. I also did the ‘reducing the temperature’ trick. I’m not sure if it works in muffins, but it works in cupcakes, so I tried it.
The trick is that you cook them for 2min at a higher temperature and then lower the temperature by 25*F for the remainder of the cook time. It makes cupcakes go from flat to fabulous (aka the tops get really high), and I thought I would try it for these muffins. Some are high, some aren’t, so it might’ve been more about how much I put in each muffin cup. Regardless, they’re DELICIOUS.
These are full of vitamin A, antioxidants, and fiber, so don’t feel guilty grabbing one of these on your way out the door or for a mid-morning snack. I definitely want to look into trying them with whole wheat flour, but since I haven’t baked in .. well, like YEARS .. I bought a small bag of all-purpose flour the other day because apparently they don’t make small bags of whole wheat flour anymore. Hmph.
Healthy Pumpkin Chocolate Chip Muffins
Adapted from Nothing If Not Intended
1 15-oz can pumpkin
1/2 c applesauce (or 1 individual applesauce cup)
2 large eggs
1 tsp vanilla
1/4 c packed brown sugar
1 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
2 pinches (or shakes) nutmeg
1 pinch allspice
1 pinch cloves
2 pinches ginger
1 pinch salt
3/4 c dark chocolate chips
- Mix all but chocolate chips.
- Stir in chocolate chips before baking.
- Line or spray muffin tin for 12 muffins. Fill muffin tin.
- Bake at 350°F for 2min and then switch to 325°F and bake for 20min or until a toothpick comes out clean. Allow to cool for 3-5 minutes before switching to a cooling rack.