Parker has been struggling with what he wants to be for Halloween, he’s had no clue what he wants to be. A couple nights ago I suggested a “pimped out NBA player” like his older brother was one year. I told him he could wear one of our many NBA jerseys, our afro wig and then all the fake “bling” we’ve got.He was totally excited and thanked me over and over for helping him come up with something. Earlier that same night I’d made my boys a chocolate peanut butter shake, which also made Parker really happy. He told me that his love for me had reached the maximum level, but then quickly added “not that it wasn’t already at the maximum level mom!” Thanks Parker! Glad to know your love for me is at the max level.
Speaking of the maximum level, these muffins definitely reach the max level of deliciousness for me, especially for being lowfat. The recipe comes from my Looneyspoons cookbook where all the recipes have funny names and descriptions. The cookbook’s name for these muffins is “Pumpkin Spice and Everything Nice.”
These are moist and so delicious. I love the shredded carrots in them and of course, the chocolate chips too! If you don’t have mini, just go ahead and use regular chocolate chips. I actually used a little of each because I didn’t have enough mini ones. Also, I left the nuts out just because I’m not a huge fan of nuts in things, but add them if you’d like. Spread some butter on top and they taste even better because doesn’t butter make everything better?Print
- 1 1/4 cups flour
- 1/2 cup whole wheat flour
- 2 tsp. pumpkin pie spice*
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup canned pumpkin puree
- 1/2 cup vanilla Greek yogurt
- 1/2 cup pure maple syrup
- 1/4 cup melted butter
- 1 egg
- 2 tsp. vanilla
- 1 cup finely grated carrots
- 3/4 cup mini semi-sweet chocolate chips
- 1/2 cup chopped pecans ((optional))
- Preheat oven to 375. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl combine flours, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
- In a medium bowl whisk together pumpkin, yogurt, maple syrup, butter, egg and vanilla. Stir in carrots. Add wet ingredients to dry ingredients and stir until just moistened. Fold in chocolate chips and nuts (if using).
- Divide batter evenly among 12 muffin cups (they will be full). Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool on a wire rack.
If you don’t have pumpkin pie spice, use 1 1/2 tsp. cinnamon, 1/4 tsp. ground ginger and 1/4 tsp. ground nutmeg.
Recipe Source: Adapted slightly from Looney Spoons Cookbook
I linked up at Buns in My Oven