Pumpkin Chocolate Chip Mini Muffins

I loved experimenting with pumpkin in a savory recipe when I made Pumpkin Black Bean Chili, but I had to return to my first pumpkin love: pumpkin muffins. Scented with warm spices and studded with mini chocolate chips, these muffins will brighten up even the dreariest fall morning.

And if you haven't reached pumpkin overload yet, check out these pumpkin recipes, too:

• Pumpkin Spice Granola
• Low-Fat Cranberry Pumpkin Bread
• Pumpkin Spice Muffins
• Pumpkin and Ricotta Pasta
• Gooey Pumpkin Bars
• Pumpkin Streusel Cake 

Aren't you glad it's pumpkin season?

Pumpkin Chocolate Chip Mini Muffins
Makes 48 mini muffins
Adapted from this pumpkin bread recipe

2 1/3 cups all-purpose flour
1 cup whole wheat pastry flour*
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup granulated sugar
1 cup brown sugar
2 eggs
4 egg whites
1/2 cup vegetable oil
1/2 cup vanilla yogurt**
2/3 cup water
1 (15 ounce) can pumpkin
1 cup mini chocolate chips

Preheat the oven to 350 degrees. Grease a mini muffin tin*** and set aside.

In a large bowl, whisk together all-purpose flour, pastry flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate bowl, stir together sugar, brown sugar, eggs, egg whites, oil, yogurt, water, and pumpkin. Stir the wet ingredients into the dry ingredients. Stir in chocolate chips.

Fill prepared mini muffin tins so each cup is full to the top. Bake for about 14 minutes, until the muffins spring back when you gently press down the top or a toothpick inserted into a muffin comes out clean. Cool for 5 minutes in the tin, then remove to a wire rack to cool completely

Notes:
*If you don't have whole wheat pastry flour, don't let that stop you from making this recipe! You can absolutely substitute all-purpose flour. (Use 3 1/3 cups all-purpose flour.)
**I used non-fat vanilla Greek yogurt because that's what I found in my fridge. Feel free to use regular (non-Greek) yogurt or plain yogurt in place of the vanilla Greek yogurt.
***Not in the mood for mini-muffins? This recipe makes 24 standard muffins or two loaves of bread if you prefer. Bake standard muffins for 23-25 minutes and bread for about 1 hour.


P.S. This recipe is linked on the Archives Friday link party!

Low-Fat Pumpkin Bread with Cranberries and Pecans

My love affair with pumpkin bread began in college. I remember the first time I saw a gorgeous, orange loaf on the "Sweet Treats" bar at breakfast. Spicy, sweet, and a little bit savory from the pumpkin puree. One taste, and I was hooked. Every time pumpkin bread appeared at the dining hall, I eagerly snatched at least two slices. I think it was a significant contributor to my freshman 15. Well, that and the Seven Layer Bars, ice cream machine, Peanut Butter Bars, unlimited bagels... I have a weakness for carbs and sweets.

The pumpkin bread I'm sharing with you today is low fat. That's so I can feel guilt-free when I eat at least two slices. Which I will, for breakfast, lunch, and dinner, until it's gone. Inspired by the pumpkin muffins at my  local coffee shop, I stirred in ruby red cranberries for a beautiful burst of color and flavor. Sprinkling pecans on top lends a hearty and satisfying crunch. I hope you enjoy this one as much as I do!

Low-Fat Pumpkin Bread with Cranberries and Pecans
Adapted From: Cooking Light
Serves: Theoretically, this makes two loaves with 12 servings per loaf. 12 servings. Riiiiiight.

3 1/3 cups flour, plus 2 tablespoons for tossing with cranberries
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup granulated sugar
1 cup brown sugar
2 whole eggs
4 egg whites (or 1/2 cup egg substitute)
1/2 cup canola oil
1/2 cup plain yogurt
2/3 cup water
1 (15 ounce) can pumpkin
1 cup cranberries* (optional)
1/3 cup chopped pecans (optional)

Preheat oven to 350 degrees. Spray two 9"x5" loaf pans with cooking spray and set aside.

Whisk together 3 1/3 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a separate bowl, combine granulated sugar, brown sugar, whole eggs, egg whites, oil, and yogurt. Mix together until thoroughly blended. Stir water and pumpkin into the wet ingredients until just combined.

Toss cranberries with remaining 2 tablespoons flour. (This will help them stay suspended in the bread.) Stir cranberries into batter.

Evenly divide batter between two prepared loaf pans. Sprinkle pecans over batter. Bake in preheated oven for about 1 hour or until a toothpick inserted in the center of the bread comes out clean. Cool 10 minutes in the pan before removing to a wire rack to cool completely. 

A few notes: Check the bread after about 45 minutes of cooking. If the nuts are starting to get too brown, tent the loaves with aluminum foil. If you'd like pumpkin muffins instead of pumpkin bread, I think you'd need to bake them for about 20-22 minutes. (Although, full disclosure, that's just a guesstimate.)

*Using cranberries is optional, but it's a highly recommended option in my book. Also, if you're using frozen cranberries, don't thaw them first.