Monday, September 3, 2012

Low Fat Chocolate Chip Pumpkin Muffins with Pecan Streusel Topping

Something huuuuge happened this week....

Pumpkin Spice Lattes are back at Starbucks. [Yay!!]

Which only means one thing, of course...  Fall is around the corner!

This excites me for two reasons.. One being that Fall is my absolute favorite time of year, and two being that I love love love loveeee pumpkin spice lattes. (So I am one happy, happy girl!)

The strong aroma and sweet, warming taste of pumpkin spice is honestly one of the most "Autumn-y" things I can think of.  It reminds me of the leaves changing, the cool breeze blowing, football games, and most importantly, bundling up in that cozy Fall apparel everyone is waiting to break back into.

Since Starbucks has declared Autumn is just around the corner, I thought it was only necessary to bake these tasty pumpkin muffins to help welcome my favorite time of the year.

With the addition of mini chocolate chips and a toasted pecan streusel topping, these pumpkin muffins are a one-of-a-kind, mouth-watering muffin that scream nothing but "AUTUMN" when you take that first giant bite.  They also taste that much better when you realize there is absolutely NO oil in the batter.. even more the reason to indulge in them.  

So I strongly advise you to go immediately to the nearest Starbucks, grab a large Pumpkin Spice Latte, and throw on your cutest apron (and best high heels, of course)... Bake these spice-filled muffins, and celebrate the beginning of Fall with a big smile on your face!

And muffin crumbs all over your shirt...

2 3/4 cup flour
1 cup granulated sugar
1 TBS baking powder
1 tsp baking soda
2 TBS ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cup canned pumpkin
3/4 cup fat free sour cream
1/4 cup applesauce
1 egg
1 egg white
1 tsp vanilla
1/3 cup non-fat milk
1 cup semi sweet chocolate chips, optional
1/2 cup pecans, chopped and toasted, optional

2 TBS granulated sugar
2 tsp brown sugar
1/4 tsp cinnamon

Preheat oven to 375 degrees F and spray muffin tin with non-stick cooking spray.  On a small cookie sheet pour chopped pecans.  Bake 4-6 minutes until you can smell pecans toasting, or until browned.  Immediately take out of oven and cool.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.  In a separate bowl, add pumpkin, sour cream and applesauce, egg, egg white, vanilla, and milk.  Make a well in the center of the dry ingredients and pour in wet ingredients into dry.

Slowly fold in wet ingredients into dry.

Stir just until combined.  Batter will be thick and sticky.  

Add chocolate chips and half of the pecans. Combine.

Using an ice cream scoop or spoon, fill sprayed muffin tins all the way to the top.

Top muffins with remaining chopped pecans.

In a small bowl, combine sugar, brown sugar, and cinnamon to make the streusel topping.

Sprinkle the top of each muffin with the streusel topping, so pecans are completely covered.  You can always make more of this topping if needed.

Bake for 25 minutes until brown on top and when poked, toothpick comes out clean.  Cool completely, then devour!

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