Pumpkin Scones with Maple Nutmeg Glaze

Hi! So I’m super excited to announce that today is my family’s second annual Fall Fun Day! “What is Fall Fun Day?” you ask. Fall Fun Day is any day in the middle of October dedicated to doing every fun fall activity one can think of in one awesome day! It originated last year as my birthday celebration because I had day off school the Friday before my birthday. I decided I wanted to spend my last days before legal adulthood doing all the fall things I love, but never have time to do anymore. We baked, went apple picking, hiking, picnicking, and ended the day with a corn maze.

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Lauren and I almost had too much fun at the apple orchard last year!
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What is Lauren doing with that apple cider doughnut? That’s not clean eating! 🙂
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Hiking at Blue Mounds State Park

We had so much fun that we decided it would be an annual event, so here we are one year later with me still being a kid at heart. This year’s itinerary consists of baking these scones, going to the Dane County Farmer’s Market, hiking and picnicking at Yellowstone Lake State Park, apple picking, and ending the day with the corn maze once again. Hopefully I can follow up with some new pictures of this year’s festivities. For now, here is the recipe for these mouthwatering autumnal scones! Enjoy!

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Ingredients

Scones

  • 3 Tbs. skim milk*
  • 1/4 tsp. apple cider vinegar*
  • 2 cups whole wheat pastry flour
  • 1/4 cup sugar
  • 1 Tbs. + 1/4 tsp. baking powder
  • 1/2 tsp. sea salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 7 Tbs. cold butter
  • 3/4 cup pumpkin purée
  • 3 Tbs. pure maple syrup
  • Mini chocolate chips (optional)

Glaze

  • 1 1/3 cups powdered sugar
  • 2 Tbs. pure maple syrup
  • 1 Tbs. skim milk
  • 1/2 tsp. pure vanilla extract
  • Pinch of nutmeg

Directions

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium sized bowl, stir the milk and apple cider vinegar together. Set aside as this will make a “buttermilk” after 10-15 minutes. *
  3. In a large bowl, combine the flour, sugar, baking powder, and salt.
  4. Cut in the butter and mix it together with the dry ingredients by hand or with a pastry blender. (I recommend using your hands as always.)
  5. Add the pumpkin and maple syrup to the “buttermilk” and then combine with the dry ingredients.
  6. When everything is well mixed, add some chocolate chips if you would like. If the dough is still pretty sticky, add some extra flour.
  7. Turn out half the dough onto a well floured surface and form it into a circle about six inches in diameter. Cut the circle into six pieces and place the scones on the baking sheet. Repeat with the rest of the dough.
  8. Bake for about 15 minutes or until a toothpick comes out clean.
  9. When they are cool, whisk all the ingredients for the glaze in a small bowl and drizzle over the top.
  10. Enjoy!

*Instead of using skim milk and apple cider vinegar, regular buttermilk will work as well.

 

 

 

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Chocolate Chip Zucchini Muffins

Hi everyone! I hope you’re all enjoying the start of fall and looking forward to all it has to offer! Before I jump into today’s recipe of Chocolate Chip Zucchini Muffins, I want to give a quick explanation on a few of the ingredients. As you look through the list, you may see some strange and unfamiliar things and wonder how on Earth will these exotic ingredients turn into a decadent pastry.

The first ingredient is sucanat. Sucanat is essentially evaporated cane juice and is a type of unrefined sugar. It can be used to replace white or brown sugar in equal amounts. However, taste wise, it is more equatable to brown sugar because the naturally occurring molasses has not been removed. What I mean is that white sugar is made by refining out the molasses from the sugar cane and brown sugar is made by taking molasses-free, refined white sugar and adding molasses back in…makes a lot of sense right? And that is why I like to use sucanat. I also figured it would make the muffins a little more rich.

The next new ingredient I want to discuss is aquafaba. Aquafaba is a really awesome new egg substitute and I can’t wait to try it in some other recipes such as royal icing! Now don’t worry about having to go out and buy some expensive weird egg-replacer to make these muffins because believe it or not, you may already have aquafaba in your pantry! Literally all it is is the liquid in a can of garbanzo beans that would normally go down the drain. A can of garbanzos has about 3/4 cup of aquafaba which is perfect for this recipe. If you want to try it in other recipes, 3 Tbs. aquafaba = 1 egg and 2 Tbs. aquafaba = 1 egg white.

The rest of the recipe should be pretty self-explanatory, but feel free to comment with questions or comments! Happy baking!

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Ingredients

  • 1 cup sucanat
  • 1/4 cup coconut oil, melted
  • 3/4 cup aquafaba
  • 2 cups unsweetened applesauce
  • 1 tsp. vanilla
  • 4 1/4 cups whole wheat pastry flour
  • 2 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 Tbs. + 1 tsp. ground cinnamon
  • 3 cups shredded zucchini
  • 1 generous cup semisweet chocolate chips

Directions

  1. Shred the zucchini and set aside. One medium/large zucchini should be plenty.
  2. In a large bowl, whisk the sucanat, coconut oil, aquafaba, applesauce, and vanilla.
  3. Slowly add the flour, baking soda, salt, and cinnamon. Be sure not to over mix.
  4. Fold in the zucchini and chocolate chips.
  5. Place the batter in the refrigerator for at least one hour.
  6. When the hour is almost up, start preheating the oven to 425°F.
  7. Once the batter is adequately chilled, fill a muffin tin with muffin wrappers and fill them all the way to the top. This recipe makes enough for 18 muffins.
  8. Bake at 425°F for 6-8 minutes or until the muffins are beginning to rise.
  9. Turn the oven down to 400°F and bake for another 10-15 minutes.
  10. Insert a toothpick into the center of a few muffins to see if it comes out clean (other than a melted chocolate chip of course 🙂 ). Enjoy!

Lemon Raspberry Scones

It’s finally berry season! The strawberries are fading out, but raspberries, blueberries, and black raspberries are still growing strong. Instead of eating all the berries straight off the bush, I decided I could set aside one cup of raspberries to make some amazing scones!

0701170946cPreheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. If using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside. If you’re using regular buttermilk, you don’t need to do anything with it at this time.

In a large bowl, combine the flour, sugar, baking powder, flax, salt, and zest if using.Cut in the butter and mix it in using a pastry blender or by hand. If your butter happens to be frozen, try using a cheese grater instead of cutting it.

0701170954c.jpgWhisk the buttermilk, applesauce, honey, and lemon extract in a medium sized bowl.

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Add the wet ingredients to the dry and mix until the dough has come together, but do not over mix. If the dough is still very sticky, add some more flour. Gently fold in the raspberries.

0701171012b Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter. Using a butter knife, cut the circle into eight portions. Place each scone on the baking sheet. Repeat with the rest of the dough.

0701171013 Bake for about 15 minutes or until the scones turn slightly golden. Test them with a toothpick when you suspect they are ready. Then place them on a cooling rack.

0701171148bWhile the scones are cooling, prepare the glaze. In a small bowl, whisk together the sugar, honey, milk, lemon extract, and zest (if using). Add more sugar until the glaze reaches the desired consistency. I prefer having it a little thicker so that it doesn’t soak into the scones. When the they are cool, drizzle the glaze over the top with a fork. Enjoy!

 

Ingredients

For the scones:

  • 3 Tbs buttermilk  or 3 Tbs skim milk + 1/4 tsp apple cider vinegar
  • 2 cups whole wheat pastry flour (plus extra for kneading)
  • 1/4 cup sugar
  • 1 Tbs baking powder
  • 1 tsp ground flax seed
  • 1/2 tsp salt
  • 7 Tbs cold butter
  • 3/4 cup applesauce
  • 3 Tbs raw honey
  • 1 1/2 tsp lemon extract
  • 1 cup fresh or frozen raspberries
  • Zest of 1/2 lemon (optional)

For the glaze:

  • 1/3 cup powdered sugar (plus some extra for thickening as needed)
  • 1 Tbs raw honey
  • 1 Tbs skim milk
  • 1/2 tsp lemon extract
  • Zest of 1/2 lemon (optional)

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. If using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside.
  3. In a large bowl, combine the flour, sugar, baking powder, flax, salt, and zest if using.
  4. Cut in the butter and mix it in using a pastry blender or by hand. If your butter happens to be frozen, try using a cheese grater instead of cutting it.
  5. Combine the buttermilk, applesauce, honey, and lemon extract in a medium sized bowl.
  6. Add the wet ingredients to the dry and mix until the dough has come together. Do not over mix. If the dough is still very sticky, add some more flour.
  7. Gently fold in the raspberries.
  8.  Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter.
  9. Using a butter knife, cut the circle into eight portions. Place each scone on the baking sheet.
  10. Repeat with the rest of the dough.
  11. Bake for about 15 minutes or until they turn slightly golden. Test them with a toothpick when you suspect they are ready. Then place them on a cooling rack.
  12. While the scones are cooling, prepare the glaze.
  13. In a small bowl, whisk together the sugar, honey, milk, lemon extract, and zest (if using).
  14. Add more sugar until the glaze reaches the desired consistency. I prefer having it a little thicker so that it doesn’t soak into the scones.
  15. When the scones are cool, drizzle the glaze over the top with a fork. Enjoy!

Makes 16 scones

Triple Chocolate Scones

For the past few weeks (or should I say entire school year) I’ve been so busy and stressed out that I haven’t had much time to bake, let alone write. However, I only have one week until graduation, so I figured I could bake something to help get me through my last couple of finals. The result was Triple Chocolate Scones! They’re perfect anytime of day whether it be for breakfast, a snack, or a healthy dessert. This recipe features whole wheat flour and a flax seed “egg” as usual and is low in sugar too! Enjoy a fresh, warm scone with a hot cup of tea or a tall glass of milk.

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The first step to this recipe is making an “egg” with ground flax seed and hot water. Heat three tablespoons of water on the stove and whisk with one tablespoon of ground flax in a medium sized bowl. Then set the mixture aside and preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.

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In a large bowl, combine the flour, sugar, cocoa, salt, and baking powder. Stir until everything is evenly distributed.

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When all the dry ingredients are mixed, cut in 1/3 cup of cold butter. To get it started, I used a pastry blender, but towards the end, I used my hands to make sure there were no clumps of butter left. It gets a little messy, but the best way to get a sense of dough is to use one’s hands.

Now that the butter is mixed in, add the chocolate milk and vanilla to the “egg” and whisk it well.  Then pour it into the dry ingredients. Be sure to use chocolate milk with no high fructose corn syrup or artificial flavors.

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Stir the ingredients the best you can–it can be a little tough since scones are by nature a little dry. Again, you may need to knead the dough with your hands. Once everything is mixed, fold in one cup of miniature chocolate chips.

Turn out the dough onto a lightly floured surface. As you can see in the picture, I had a little too much flour, but if that happens, they will turn out just fine. Divide the dough into two sections and form each one into a circle, roughly two inches high. Then cut each circle into eight pieces and place them on the prepared baking sheet. If you wish, you can sprinkle each scone with some course, decorative sugar.

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Bake the scones for about 12-14 minutes. When you think they are done, test them with a toothpick. It should come out clean, but some melted chocolate chip is okay. After a few minutes, place the scones on a cooling rack. Enjoy!

Makes 16 scones

Ingredients:

1 Tbs. ground flax seed

3 Tbs. hot water

2 cups whole wheat pastry flour

1/3 cup sugar

1/3 cup cocoa

1 Tbs. baking powder

1/2 tsp. salt

1/3 cup cold butter

1/2 cup low fat chocolate milk

1 tsp. pure vanilla extract

1 cup mini chocolate chips

Course sugar (optional)

Directions:

  1. In a medium sized bowl, whisk the flax and hot water to make an egg substitute. Set aside.
  2. Preheat the oven to 400°F and line a baking sheet with parchment paper or with a silicone baking mat.
  3. In a large bowl, mix the flour, sugar, cocoa, baking powder, and salt.
  4. Cut in the butter and begin combining the ingredients using a pastry blender. Then, use your hands to make sure all the butter is evenly distributed and there are no large pieces left.
  5. Add the milk and vanilla to the flax mixture and whisk them together.
  6. Pour the liquid ingredients into the large bowl and stir until the ingredients come together. Again, you may have to use your hands to knead the dough since scones are by nature a little dry.
  7. Fold in the chocolate chips.
  8. Turn out the dough on a lightly floured surface and divide it into two pieces. Form each piece into a circle about two inches thick.
  9. Cut each circle into eight triangular scones.
  10. Place all 16 scones on the baking sheet and if desired, sprinkle them with course sugar.
  11. Bake for 12-14 minutes. A toothpick inserted into the center should come out clean when they are done with the exception of some melted chocolate from a chocolate chip. Enjoy!

Orange-Raisin Irish Soda Bread

With St. Patrick’s day being this past week, I figured I should be a little festive. As a result, I made some Irish soda bread. However, instead of just adding raisins, I used some orange zest too to give it a springtime kick. This whole wheat, low sugar, egg free bread is best enjoyed with a hot cup of tea and some fresh orange slices. Enjoy!

0319171228aPreheat the oven to 375°F and line a small baking sheet with parchment paper or a silicone baking mat. I prefer using the mats because they are reusable and result in less waste.

Heat three tablespoons of water in a teapot and whisk with one tablespoon of flax seed in a small bowl to make an “egg”. If you don’t have an egg allergy or flax seed, one normal egg will work just fine.0319171235a

Then, wash an orange and grate the peel until you have about one tablespoon of zest. Set aside.

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In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and orange zest. After that, cut in three tablespoons of cold butter. Don’t be afraid to get in there and mix it with your hands. I find that to be the best way to work with cold butter.:)

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Fold in a heaping 1/3 cup of raisins and set the bowl aside.

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In a separate, medium sized bowl, combine the buttermilk, skim milk, and “egg”.

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Add the wet ingredients to the dry ingredients and stir until everything is well combined. Turn out the mixture onto a well floured surface and knead until you have a nice dough to work with. Form it into a small, round loaf.

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Transfer the dough onto the prepared baking sheet. With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.

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Bake at 375°F for approximately 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

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Enjoy with the lefter orange and hot cup of tea!

Ingredients:

3 Tbs. hot water

1 Tbs. ground flax seed

2 cups whole wheat pastry flour (plus some extra for kneading).

1 Tbs. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 Tbs. orange zest

3 Tbs. cold butter

1/3 cup raisins

1/2 cup buttermilk

1/4 cup skim milk

Directions:

  1. Preheat the oven to 375°F.
  2. Line a small baking sheet with parchment paper or a silicone baking mat.
  3. Heat the water in a teapot and whisk with the flax seed in a small bowl. This will make an “egg”.
  4. Zest the orange and set aside.
  5. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest.
  6. Cut in the butter and combine it with the other ingredients by hand.
  7. Fold in the raisins.
  8. In a medium bowl, combine the buttermilk, skim milk, and “egg”. Add this mixture to the dry ingredients.
  9. Turn out the mixture onto a well floured surface. Knead until it forms a nice dough.
  10. Shape the dough into a round loaf and transfer to the prepared baking sheet.
  11. With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.
  12. Bake for approximately 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Tip: Try substituting the raisins for blueberries. Just be sure to toss them lightly in flour first so that they do not discolor the bread.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins, though similar to Pumpkin Chocolate Chip Muffins, offer a sweeter, more summery flavor. The bittersweet chocolate adds the perfect a touch of richness to the subtle sweetness of banana and the spiciness of cinnamon.

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The first thing I like to do when making these muffins is mashing the bananas so that I know exactly how much I have. Three overripe bananas or somewhere between 1 and 1/2 cup’s worth typically works well.

If your bananas aren’t quite overripe, they will still work, but the muffins will not have a very strong banana flavor. I also want to point out that while you may see people try to “ripen” bananas in the oven or microwave on YouTube, these techniques do not actually work. They will soften the banana and maybe leave it blacked and/or smoking, but by no means will it sweeten them.

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After the bananas are mashed and placed in a small/ medium sized bowl, mix the flour, sugar, baking powder, salt, and cinnamon in a separate, larger bowl.

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Add the milk, vanilla, applesauce to the banana and whisk until combined.
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Add the wet ingredients to the large bowl. Mix the ingredients until there are no more clumps of flour, but be sure not to over mix.
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Once all of the ingredients are combined, fold in a heaping cup of chocolate chips. Cover the bowl and place it in the refrigerator for at least an hour. When the hour is almost up, preheat the oven to 425° F and line a muffin tin with 10-12 muffin cups. I prefer using 10 to get slightly larger muffins. At the end of the hour, fill the muffin cups to the top for ten muffins or 2/3 full for 12 muffins. When the oven is ready, bake them for about six minutes or until they start to rise. Then turn the oven down to 400°F and bake for another eight to ten minutes. Test them with a toothpick when you suspect them to be done.
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Allow the muffins to rest in the pan for 15 minutes before placing them on a cooling rack. Check out the full recipe below. Enjoy!

Ingredients:

1 3/4 cups whole wheat pastry flour

1/2 cup sugar

1 Tbs. baking powder

1 Tbs. cinnamon

1/4 tsp. salt

1 tsp. pure vanilla extract

1/2 cup skim milk

1/2 unsweetened applesauce

1 1/3 cups overripe mashed bananas (about three)

1 cup semi-sweet or dark chocolate chips

Directions:

  1. Peel three overripe bananas, mash them on a plate, and measure how much it is. There should be between 1 and 1 1/2 cup’s worth.
  2. In a large bowl, add the flour, sugar, baking powder, cinnamon, and salt. Mix until combined.
  3. Add the bananas, vanilla, milk, and applesauce to a small/ medium sized bowl and whisk until combined.
  4. Pour the wet ingredients into the larger bowl. Stir until there is no more flour is visible, being sure not to over mix.
  5. Fold in a generous cup of chocolate chips.
  6. Cover the batter and allow it to chill for at least an hour. It can also be stored overnight.
  7. When the hour is almost up, preheat the oven to 425°F and line a muffin tin with 10-12 muffin cups.
  8. Fill each cup full for ten muffins or 2/3 full for 12 muffins.
  9. Bake at 425°F for about six minutes or until they start to rise. Then decrease the temperature to 400°F and continue baking for another eight to ten minutes.
  10. When the time is up, check with a toothpick to see if they are done. The toothpick should come out clean, but some melted chocolate is okay.
  11. Allow the muffins to rest for 15 minutes before turning out onto a cooling rack and giving them a taste.

 

 

Pumpkin Chocolate Chip Muffins

Just because fall is over and I find myself in the midst of another classic Wisconsin winter is no excuse to take a break from my signature Pumpkin Chocolate Chip Muffins. Like many of my favourite baked goods, I’ve adapted a recipe from Bunner’s, a fabulous vegan and gluten-free bakery in downtown Toronto. I love their recipes because they are all egg and nut free. However, being that I’m far from vegan and not gluten-free, I’ve taken it upon myself to make some substitutions and personalize the recipe. While it may sound like this recipe is another unclean pastry, it is actually whole wheat, cholesterol free, and essentially fat free (aside from the chocolate).

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Add the whole wheat pastry flour, sugar, baking powder, cinnamon, ginger, flax seed, and salt in a large bowl. Mix until all the ingredients are combined. Feel free to experiment with the amounts of cinnamon and ginger based on your personal preference. If ginger is too strong in general, a good a substitute is Penzey’s Pumpkin Pie Spice.

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In a smaller bowl, add the pumpkin, milk, yogurt, and molasses. Mix until combined. If it’s January and your molasses is too cold to pour (or you just need a substitute), pure maple syrup is a milder, delicious option.

 

 

 

 

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Add the wet ingredients to the dry ingredients. Mix everything until there are no clumps of flour, but be sure not to over mix. Then fold in the chocolate chips. Cover the bowl and place in the refrigerator for at least an hour. A few minutes before the hour is up, start preheating the oven at 425°F and line a muffin pan with 10-12 muffin liners, depending on how big you want to make the muffins.

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When the batter is chilled, spoon it into the muffin cups. In order to get bigger, puffier muffins, fill the cups to the top. If you prefer smaller muffins and more of them, only fill the tins 2/3 full. When the oven is preheated, place them in the middle of the top rack. Bake for about six minutes. When you see them rising, decrease the temperature to 400°F and bake for another 8-10 minutes. If you use silicone muffin liners, you may need to bake them longer. When a toothpick comes out clean (with the exception of chocolate), they are done. Let them cool for about 15 minutes before turning them out onto a cooling rack.

 

 

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Enjoy with maple ice wine tea, hot chocolate, or apple cider!

 

Ingredients:

1 3/4 cups Bob’s Red Mill whole wheat pastry flour

1 cup sugar

1 tbsp. baking powder

1 tbsp. Penzeys Chinese Cassia Cinnamon

1 1/2 tsp. ground ginger or 1 tbsp. Penzey’s Pumpkin Pie Spice

1 1/2 tsp. ground flax seed

1/4 tsp. salt

1 cup pumpkin purée

1/2 cup skim milk

1/2 cup non-fat Greek yogurt

2 tbsp. blackstrap molasses

1 cup dark chocolate chips

Steps:

  1. Mix all the dry ingredients except for the chocolate chips in a large bowl.
  2. In a medium bowl, mix all of the wet ingredients.
  3. Add the wet ingredients to the dry ingredients.
  4. Fold in the chocolate chips.
  5. Let the batter chill in the refrigerator for at least an hour and up to overnight. This will allow them to get puffier.
  6. Towards the end of the hour, start preheating the oven at 425° and line a 12-cup muffin tin with liners.
  7. When the batter is chilled, evenly distribute the batter between the muffin cups. If you want bigger muffins, distribute the batter between 10 cups rather than 12.
  8. Bake for seven minutes at 425°.
  9. When the muffins start rising, turn the oven down to 400° and bake for another 10-12 minutes.
  10. Test them with a toothpick to see when they are done.
  11. Let them cool for about 15 minutes before placing them on a cooling rack.