Pumpkin Chocolate Chip Muffins

So here I am again. Back on the blog, because these pumpkin muffins deserve serious attention. 
These are the best pumpkin muffins I’ve ever made. These might even be the best muffins of any kind I’ve ever made. SO SOFT AND SO MOIST. So perfectly pumpkin-y, you can’t deny fall isn’t the best season ever. Then just add some chocolate chips, because chocolate makes everything better. I know I already have a Pumpkin Chocolate Chip Muffin recipe on this blog somewhere, but this is new and improved. 
I got really into fall spirit by re-decorating a little this weekend too. If you can even call it that. My idea of “decorating” is buying a couple of sparkly fake pumpkins and a seasonal candle from Hobby Lobby and setting them on my mantle. Good enough! 
In other news, after semi-consistent beach walks with Zoey this spring/summer, she FINALLY lovessss the beach. We took her for a long stroll yesterday, off the leash and all, and she did so well. I’m such a proud puppy-mama. She still isn’t crazy about the water, but is showing more curiosity each time and will at least walk a few inches in to splash around for a minute or two. 
…in case you cared to know. 
But, FALL! What festive seasonal treats and eats have you made so far? I get into pumpkin for a couple weeks, but then it’s time to move on (until Thanksgiving comes around when I NEED pumpkin pie). 
Spaghetti squash and chili are calling my name. I’m dying for some apple cider doughnuts too, which I’ve seen on blog after blog, instagram pic after instagram pic. I’d rather just go buy one than even attempt to make those on my own. Where can I get a good one in Charleston?! Someone please tell me. Thanks. Then go make some of these muffins. You won’t regret it. 

Pumpkin Chocolate Chip Muffins
(Adapted from Flourishing Foodie)

Makes about 18 muffins

Ingredients: 
1 cup all purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup coconut oil
1 15-ounce can pumpkin puree
1 cup dark chocolate chips
Powdered sugar for topping

Directions: 

1. Preheat oven to 350 degrees. Fill muffin tin with liners and set aside.
2. In a large bowl, combine flours, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and sugars. 
3. In a separate bowl, whisk together the eggs, oil and pumpkin puree. Add wet ingredients to dry ingredients and stir to combine. Add chocolate chips and gently stir until evenly distributed.
4. Pour batter into muffin cups, about 3/4 full.
5. Bake 26-28 minutes or until toothpick inserted in the middle of a muffin comes out clean. Remove from oven and let cool 10 minutes before removing from pan. Serve warm with butter.

*Store extras at room temperature in an airtight container for up to 5 days. 

Fall Bucket List 2013 Final Wrap-Up

Merry Christmas Eve Eve!

When I looked at my phone this morning and saw “December 23” I couldn’t believe it. Not only is it in the upper 70’s here in Charleston, but I’m working today and tomorrow. So it doesn’t quite feel like Christmas yet. Although, Greg and were super productive and in the holiday spirit this weekend. We finished our Christmas shopping, wrapped all of the presents, and I cleaned almost the entire house in preparation to go out of town for several days.

Side note: When I was younger, I never understood why my mom spent so much time cleaning right before we left for vacation. What was the point?! I get it now!! I absolutely hate coming back home to a messy house when I already have a suitcase full of dirty laundry and am too exhausted from the travel to even think about cleaning. Nowadays I make a point to wash as much laundry, clean as many dishes, and vacum as many floors as possible before leaving town. Like mother like daughter! …almost. I’m not quite as clean as my mom.

Okay so enough with that. Now that it is officially WINTER, I want to do a final wrap-up of my Fall Bucket List. Remember this?:

I already went over #1, #3, and #6 here.  
So how did I do on the rest?
#2. I made pumpkin donuts and double chocolate pumpkin cupcakes. No pumpkin muffins this year, but I can’t complain. 
IMG_9262
#4. Greg and I fulfilled this dream of going to a Panther’s game last weekend when they beat the Jets! It was so much fun spending the day in Charlotte and seeing my our boyfriend Cam in real live action.
#5. We did roast marshmallows and make s’mores, but not over our own fire pit. Our backyard/patio is currently a much delayed work in progress as we wait for our patio stones to be delivered. 
#7. I made it to the Farmer’s Market once or twice this fall. It’s losing my interest though, unless I have a specific gift to buy or have out of town visitor’s. I have found the The Vegetable Bin (which I previously posted about here) has the same produce for much cheaper! 
#8. We took Zoey to the beach on Thanksgiving Day. Oh my goodness, she LOVED it. The beach that is, not the water. So you can imagine her fear when she accidentally chased another dog into some standing water and refused to move for 10 minutes. It was in the low 30’s outside, so the water was freezing as well. What a little baby!! Gotta love her. 
#9. Okay so how terrible is it that the one thing I did NOT do on my list was volunteer? Ugh. #ImNotABadPersonIPromise!
Skipping right ahead…
#10. Although I love dates of all kinds, breakfast dates always feel so special to me. It’s nice to spend a lazy Saturday morning sipping coffee and eating a pastry with Greg by my side. With the hustle and bustle of our lives right now, it doesn’t get to happen often. I am happy to say we got to do this a few times this fall.
And that’s it! Fall 2013 is history. Bring it on, Winter! (just as long as temperatures remain in the 60’s/70’s, even though I know that’s not happening). 
On another note, you may have noticed my serious decline in posting recently. To be honest, I don’t anticipate that changing for a few more weeks. Part of it has been due to the fact our wireless internet modem broke last week, so we’ve been disconnected whether we like it or not. And the other part of it is simply due to the extreme craziness of the holiday season. 
I’ll re-evaluate when we get back from visiting family in North Carolina and Ohio this week and next. Until then, MERRY CHRISTMAS, HAPPY NEW YEAR, AND VERY SAFE TRAVELS!!!!

Baked Pumpkin Spice Donuts

Pumpkin, pumpkin everywhere! In our coffee, in our muffins, in our cakes, even in our enchiladas! It is officially fall and I’m loving every second of it.

I haven’t actually bought any canned pumpkin yet, but I have bought some of this:

Whipped cream sold separately 😉 But after the first bite of this, my taste buds were convinced I was eating pumpkin pie. Pumpkin pie requires plenty of whipped cream if you ask me. 
Then some serious thoughts entered my mind. I have baked with pumpkin before.  I have baked with Greek yogurt before. Why not bake with pumpkin Greek yogurt?! Genius. Or just logical. Either way, I’ll take the compliment. Thank you very much. 
The result of my super creative idea? Baked Pumpkin Spice Donuts.
Ummmmm…..Do I even need to ask if you want one?

Me likey the pumpkin spice. 
I don’t even want to think about how good these would be paired with a Pumpkin Spice Latte. Ugh. I could die. And at only about 175 calories each, one of these doughnuts alongside a non-fat PSL still wouldn’t bee too much of a splurge. Not very healthy, but still relatively low-cal nonetheless. 

Did I mention how much I love fall??

Baked Pumpkin Spice Donuts
(Adapted from Dessert for Two)

Makes 6 donuts

Ingredients:
1 cup all purpose flour
1/4 cup + 2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of pumpkin pie spice
1/4 cup + 2 tablespoons Trader Joe’s Pumpkin Greek Yogurt
1 egg
2 tablespoons butter or margarine, melted and cooled
1/4 cup powdered sugar for topping, if desired

Directions:
1. Preheat oven to 425 degrees. Coat donut pan with nonstick spray and set aside.
2. In a medium bowl, combine the first seven ingredients. Whisk thoroughly.
3. In a small bowl, whisk yogurt, egg and butter/margarine. Add this mixture to the dry ingredients. Fold ingredients into each other with a rubber spatula until completely combined (batter will be thick).
4. Spoon batter into the wells of the donut pan. Gently press dough into the pan with your fingers.  Bake 7-8 minutes or until edges become slightly brown. Let cool about 5 minutes before removing from pan. Set on cooling rack for about 10 minutes before dipping topside down into a bowl of powdered sugar.

Check out some of these other pumpkin treats for a festive fall! Deeeelicious mixes for quick and easy baking!

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