Photo by Cafe Kim

Pumpkin muffins with chocolate chips are a delicious treat for the season, reasonably low in calories, and loaded with vitamin A and fiber. But let's be honest here: The real reason I make these time and time again is that they are such an effective chocolate delivery vehicle. I suppose one might make them healthy by substituting nuts and dried fruit for chocolate chips.


But what would be the fun in that? Read on for the recipe...


Pumpkin Muffins from Marvelous Muffin by Colleen M. Zickert-Poulous

1 cup whole wheat flour

1 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup raisins

1 egg

1 cup firmly packed brown sugar

1/4 cup corn oil

1 3/4 cup canned pumpkin


Preheat oven to 375. Spray muffin pan with a non-stick spray. Set aside. In a medium bowl, combine flours, baking powder, baking soda, spices, and raisins. Mix well.

In a large bowl, beat egg lightly. Stir in brown sugar, oil, and pumpkin. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Fill muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm.