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Eat Skinny Be Skinny: Pumpkin Almond Chocolate Chip Muffins

Posted Nov 23 2011 6:46am

Happy day before Thanksgiving! Back in the day when I went to my family’s for Thanksgiving, this day was always one of the wildest. I’d get together with all of my cousins and friends and we’d hit the town and paint it red. Then after drunken catching up and way to many shots, we’d stumble in the door at 5 am only to awake 3 hours later to assist in Meals on Wheels, a volunteer activity that delivers meals to elderly. Safe to say, the hungover would last well until dinner, we’d eat it away, then start all over. As much as I love my low key Thanksgivings now, I miss the days of my wild youth. Now, before I get too lost in the nostalgia of this day, I want to talk muffins.

Because, let’s be real,  muffins make the world a happier place to live.

Scratch that. Pumpkin muffins make the world a happier place to live in. Pumpkin is magic. I’ve never had a pumpkin anything that didn’t taste like sweet, sweet heaven. Add chocolate, almonds and melted butter and you have one foodgasmic breakfast treat.

Although I’ve been known to eat muffins for dinner (and brownies, and cake) this did not, in fact, make up my evening meal (I ate a well balanced subway sandwich, thank you). I showed massive restraint and did not eat one of them. Even as the soft butter melted into the warm, gooey, chocolatey center of the muffin I prepared for my husband. Instead, I snapped these pictures and stuffed these succulent treats into tupperwares for our 10 hour drive tomorrow.

That is restraint.

I mean look at these, would you be able to not eat one? or 2? Now, I will tell you such restraint will not be shown this afternoon after 6 hours in the car. You’ll find me at mile marker 1 trillion with chocolate smeared on my face and a plethora of muffin liners scattered on my lap.

Pumpkin Almond Chocolate Chip Muffins

Yields: 16 muffins
Prep time: 10 minutes
Cook time: 20-22 minutes

  • 2 and 1/2 cups whole wheat flour
  • 2 cups of white sugar
  • 2 tablespoons of baking powder
  • 2 tablespoons of pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 1 1/3 cup of pumpkin puree
  • 1/3 cup of canola oil
  • 1 cup of semi sweet chocolate chips
  • 1/4 cup of chopped almonds
  • 1 tablespoon of butter, melted
  • 2 tablespoons of brown sugar
  1. Preheat oven to 350F. Line muffin tin with liners or spray with cooking spray. Set aside.
  2. In a large bowl, sift flour, sugar, baking powder, cinnamon and salt together. Form a well in the middle. Add eggs, vanilla, pumpkin and oil.
  3. Using a wooden spoon, stir until fully mixed. Add chocolate chips and nuts, stir until incorporated.
  4. Put 2 tablespoons of batter into each cup (or until 3/4 the way full). Drizzle melted butter over each batter blob. Sprinkle with brown sugar and additional pumpkin pie spice (optional).
  5. Bake for 20-22 minutes, or until browned.
  6. Serve with butter or on their own and enjoy!
My sweet pumpkin muffin, if loving you is wrong, I don’t wanna be right.
Nutritional Information per muffin: 220 calories, 6 grams of fat, 32 grams of carbohydrates and 3 grams of protein. 
What’s your favorite car ride snack? 
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