Missing Ingredients = Accidental Muffins!

So, yesterday I decided to make some pumpkin chocolate chip muffins. It didn't go quite as expected.

I preheated the oven, and realized that I was out of whole wheat flour. No big deal, I decided I would splurge and use regular white flour. I mixed the flour, baking soda, and salt in a mixing bowl, and went to the fridge to get out the butter and sugar. It was then that I realized we were completely out of sugar! I decided that I would use some extra applesauce in place of the sugar, and hopefully they would turn out ok.

As I went to pull two eggs out of the fridge, I realized that I had used them all up making breakfast two days earlier. So, I guess there is something to be said about grocery shopping every weekend (I skipped it this week in order to use up what's in our fridge; see blog from last Thursday). Eggs are a pretty major ingredient in baking. After trying to borrow from a neighbor who turned out not to be home, I decided to dig through the fridge for some replacement ingredients.

I settled on a container of Audrey's YoBaby yogurt (peach flavored). I figured that the yogurt mixed with about a cup of applesauce and extra pumpkin would be enough to replace the eggs and sugar. It turned out that the muffins were absolutely delicious! I MAY not use sugar in them in the future. :)

Here's yesterday's accidental recipe:

1 3/4 cup flour
1 tspn baking soda
1/4 tspn salt
1 T pumpkin pie spice
Approx 12 oz pumpkin
1 container Yo Baby yogurt
1 cup applesauce
3/4 stick of butter, softened
6 oz chocolate chips
I mixed all of the ingredients together, and baked them in a greased muffin tin at 350 degrees for 20 minutes. Simple!

Pumpkin Chocolate Chip Muffins

My friend, Robin, brought her pumpkin chocolate chip muffins to playgroup one day and they were amazing! I had to have the recipe.


I knew that I would want to make them often this fall and winter, so I decided to make modifications in order to create a healthier recipe. They are still completely delicious (and of course still contain chocolate chips). Here is the original list of ingredients:


1 3/4 cup flour
1 cup sugar
1 TBSP pumpkin pie spice
1/4 tspn salt
1 tspn baking soda
1 stick butter (1/2 cup)
2 eggs
8 oz pumpkin
6 oz chocolate chips



Here is my modified list of ingredients:

1 3/4 cup whole wheat flour
1/2 cup sugar
1 TBSP pumpkin pie spice
1/4 tspn salt
1 tspn baking soda
1/2 stick butter (1/4 cup)
2 eggs (I use organic)
3/4 cup plain low fat yogurt (I use organic)
8 oz pumpkin
4 oz chocolate chips



Preheat the oven to 350 degrees. Grease a muffin tin (I use 100% canola oil spray), and pour the batter directly into the tin (no need to use muffin cups). Mix the first five ingredients in a large bowl, then add remaining ingredients and mix. (Easy, right??)

Bake for 20 minutes.

Watch carefully at the end, and do not overbake. I start checking them by doing the toothpick test around 20 minutes, and sometimes they need about 22 minutes. When the toothpick no longer comes out with batter, place the muffin tin directly onto a cooling rack for about 30 minutes. Then, using a spoon, gently work the muffins out of the tin.


This recipe yields 12 muffins.

Enjoy with a glass of skim milk or a mug of green tea. :-)