06 November 2014

Pumpkin Chocolate Chip Muffins~A Healthy Twist

Happy November!  Are you enjoying the Fall? This time of year is so exciting for me. I'm loving the cooler weather and all the changes that come with it! I hope you are enjoying it, as well. Ok,  on with Recipe! You know, there all kinds of fancy desserts on the internet, and heaven knows I am tempted to go for the WOW factor, as well.  The truth of the matter is that the best recipe I have to share with you in this month's Peanut Butter challenge, or for the Fall weather for you and your Family to enjoy, for that matter, (as mine does) is a muffin.

It's my own recipe, I have tweaked here and there over the years. It is really quite simple. No appliances necessary, just a good, hot oven. 

I am always trying to find different ways to eliminate the use of oils and fats in recipes, yet still get that rich tasty flavor. This one really does deliver that. That being said, my entry to this months Peanut Butter Bash challenge, for Peanut Butter and Pumpkin is a really yummy, fairly light Pumpkin Chocolate Chip Muffin!

I know what you are thinking...there's no peanut butter in that title! Right?!  Well, yes, you are right. But, may I just say many of us use peanut butter as an ingredient often, and it doesn't always have to be the star of the recipe, but it sure does help make a great end result.  My "go to" on almost all my muffins is:
 1 cup Oats
1 cup Buttermilk
1 cup flour 
1/2 cup unsweetened applesauce

Now, understand that is the base for a great muffin that uses 1/2 the flour and lowfat buttermilk.  I do tend to embellish it quite a bit.  I LOVE Pumpkin everything, almost. I am especially partial to Trader Joe's Organic canned pumpkin puree

So, I'm just going to get right down to this recipe! You may think it sounds a little wonky, but I guarantee you you will love it and so will your friends and family!

First of all, bake in a hot oven... Preheat your oven to 400F.   So as I stated above:  Soak 1 cup of Oats, Quick or Regular, in 1 cup of buttermilk with 1/2 cup of Applesauce. For this Recipe add 1 cup of Pure pumpkin puree, combine well and set aside.

In a separate bowl whisk together, not to much, though. just combine.
2 large eggs
1 Tablespoon Vanilla Extract
2 large Tablespoons of creamy Peanut Butter
1/2 cup each white and brown sugar

(A little UPDATE here: if you are not a fan of Peanut Butter, you can easily do without that addition, and substitute with 1/3 cup of canola or vegi-oil)

Add to your Oat mixture, combine and set aside.

Over a nice size piece of wax paper, in your sifter (if you don't have a sifter you can combine the dry ingredients in a bowl, I do recommend that you whisk them until combined and aerated. 
1-1/2 heaping cups of All Purpose Flour
1-1/2 teaspoons of Baking Powder
1/4 teaspoon baking soda
pumpkin spices to taste.


I really like Trader Joe's Pumpkin Spice mix (and no, I don't get compensated by Trader Joe's) LOL
I use 1 large Tablespoon of their pumpkin spice mix.(so, if you are a leveler, 1-1/2)
If you don't have any pre-made spice mix, here's a great combination of spices to get you the same flavor combine  Cinnamon, Nutmeg, Cloves and Ginger. Personally, I  use more cinnamon and nutmeg then cloves and ginger, because I buy them fresh and in bulk, so the flavors are strong. But, I believe you could do equal portions of each and get a great flavor, just the same.
Combine dry ingredients with wet.
I'm showing you this picture for one reason.  I firmly believe that Most every muffin and/or biscuit or scone is 10 times better when you combine the wet and dry ingredients By Hand. And, I don't mean a rapid stir, just a gentle kind of folding things together, just until combined.  

Now you are ready to fold in your Chocolate Chips. I use 1-1/2 cups, usually, but if there's a lot of kids around, I add a whole 12 oz bag! You get the idea?! It's very flexible. I've added chopped walnuts before and it was wonderful. For my parents, I pour enough batter to make 6 muffins aside before adding the chocolate chips, because they prefer Pumpkin, Raisin Walnut Muffins. anything goes! Fill your prepared muffin tins 2/3 of the way and bake for 8-10 minutes. That's it!  

I hope you enjoy my humble offering and give it a try! They are great to have in the house and wonderful and easy to make & share with Friends and Family!  They also just scream Autumn's here!! 

If you want to join in on the Peanut Butter Bash Fun, Contact Miranda, by email @cookiedoughandovenmitt.com  or join our Facebook group Here

I hope you all Fell back gently last week and that you are enjoying a Blessed week! Thanks so much for popping by! More to come soon! 

If,  Heaven forbid,  My Recipe was not your cup of tea, please check out all the wonderful creations below.

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  1. I will have to try your muffins! I can easily swap out the flour for gluten free flour and use certified gluten-free oats. I love a good muffin! I've got four boys - so a pan of muffins does not last long in my house. I look forward to reading more here on your blog.

    1. Adrienne, You are so sweet! I Love your Blog, too! I think you are right, these would totally work as a Gluten free muffin. Let me know how they turn out! What great fun we have!

  2. Nothing like a great muffin. I love to have them if healthier and these seem to fit the bill. I am going to try them.
    Thanks for sharing,

  3. Theresa, your muffins sound wonderful. I have never tried PB in pumpkin muffins, but now I'm wondering, "why not?" I love your idea to pour some muffins one way, add ingredients, then pour some more. Love to bake with buttermilk! Thank you so much for sharing these with us at Treasure Box Tuesday- pinning! :)

    1. Hi Joy! Thank you so much for your sweet words! I think you will really enjoy this recipe, too! Buttermilk is one of my favorite baking ingredients! Thanks for having me @ your wonderful Treasure Box.! ;)

  4. Thanks for sharing your delicious recipe at the Say G’Day linky party. I’ve just pinned this to the Say G’Day Saturday board.

    Hope you have had a fabulous week!

    Best wishes,
    Natasha in Oz

    1. Thank you so much, Natasha, for the kind comment and the pin! Happy weekend!

  5. I loved your recipe, Theresa! Thanks for bringing it to the peanut butter bash and Sunday's Recipe Wrap-up!! Sorry if the comment comes up twice. :(

    1. Thank you so much, Miranda! Both parties were great fun! I'm glad you like the recipe, too!


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