My husband says I “overdo it” on the pumpkin scented/flavored anything/everything in the fall.
I say that’s completely untrue and totally impossible.
Two years of dating, four years of marriage, and he still hasn’t embraced my pumpkin obsession.
I think he’s a lost cause.
Lucky for me, I have my very own tiny human who has zero preconceived notions about pumpkins.
Does it make me a bad parent if I serve a pumpkin-flavored something with every meal for the next month in an attempt to sway my child in favor of my (somewhat ridiculous) pumpkin obsession?
Yeah, I didn’t think so, either.
Let the pumpkin indoctrination begin.
Here, honey. Have a muffin.
Pumpkin Chocolate Chip Muffins
Recipe courtesy of SkinnyTaste
Active time: 15 minutes
Start to finish: 45 minutes
Makes 1 dozen muffins or 2 dozen mini muffins
1/2 cup whole wheat flour
3/4 cups all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1 3/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 tbsp canola oil
2 large egg whites
2 tsp vanilla extract
2/3 cup mini chocolate chips
Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes before serving.