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!