You know I love a good muffin. The other day, I saw a mini muffin tin at an incredible price and I just had to get it! Even though I got home kind of late, I had to make muffins right then!
So we had muffins for dinner! Don’t worry… I probably paired it with something more filling as well…
These Mini Pumpkin Chocolate Chip Muffins were at the top of my list and they were sooooooo delicious! I love this recipe because it is light and fluffy and pretty darn good for you!
I added a little vanilla protein powder in our batter to help me get an extra dose of protein in my little treat. Protein really helps me function better when I’m pregnant and I have a hard time finding good sources of protein, since I don’t love meat.
You can see that I topped my little muffins with some Whipped Cream Cheese. Which is amazing… and super easy… and totally not frosting! Ha ha!
I actually love Whipped Cream Cheese because it is so good and you can use it as an easy topping for anything… waffles, pancakes, muffins, cookies, crackers, etc.
I make it and place it directly in a Ziploc bag with a tiny corner cut off so I can squeeze it onto whatever I want. Then I just place the whole bag in a tupperware for easy storage. Then the next time I want to use it I just pull it out and squeeze!
So easy, so delicious!
- 1½ cups white flour
- 1½ cups oat flour
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- ½ cup brown sugar
- 1½ cup white sugar
- 6 oz container vanilla yogurt
- 3 eggs
- 15 oz can pumpkin puree
- ½ cup canola oil
- 1 tsp vanilla
- 1 cup chocolate chips
- Combine flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Save some flour to toss with the chocolate chips so that they don't sink to the bottom.
- Combine sugars, yogurt, eggs, pumpkin, oil and vanilla. Whisk until completely smooth!
- Combine wet and dry ingredients slowly, mix together, but be careful not to overmix.
- Gently stir in chocolate chips.
- Scoop a heaping tablespoon into a mini muffin tin.
- Bake for 8-10 minutes for mini muffins.
- **Bake for 15-20 minutes if you are making normal muffins.
- While the muffins are baking, toss an 8 oz block of cream cheese into a food processor, add a couple teaspoons of almond milk, 1 tsp vanilla and about ½ cup powdered sugar. Mix until well combined and the consistency that you would like. You can add more milk to thin it out.
Try some other Fall family favorites!
Lite Coconut Curry Butternut Squash Soup
