Recipe Review: Chocolate Chip Pumpkin Muffins

Fall is in the air... and I had some left over pumpkin to use after I made chocolate chip pumpkin brownies last week...

And so we have chocolate chip pumpkin muffins! I found the recipe here (and you can too) from All Recipes. These muffins are moist, thick, chocolatey, and delicious. Super bonus: they are also low fat. The pumpkin takes the place of any oil or butter.

I followed the recipe almost exactly but I used white wheat flour, mini-chocolate chips, and sprinkled a little cinnamon sugar mix on top.

I give this recipe a 6/10. I love the festiveness of the orange muffin, but I prefer my muffins filled with fruit instead. :-) Also, after the muffin cooled it was a big spongey. It is great for the season though. I love that a muffin is practically a dessert that can pass as a good breakfast option too.

Happy Fall! I hope you all are staying warm. I'm using my oven as much as possible to help heat up the house!

Chocolate Chip Pumpkin Brownies

I found this fall-appropriate brownie recipe just in time for the cool weather to come rolling it. These brownies are so fudgey and delicious! Another great recipe from Chocolate Covered Katie. You can find it publicly posted here.

I give this recipe an 8/10. It was very easy and quick. I used all-purpose white flour instead of ww pastry flour and baked my brownies a little longer than Katie suggested: about 27 minutes at 330 degrees. My husband voted for a 7/10. After I tell him what is in the recipe he always changes his mind a little. I did add a little squirt of Hersey chocolate syrup before I baked these - a brownie habit (HFCS!) that is hard to break.