Chocolate-Dipped Mini Pumpkin Muffins

I have to apologize. I alluded to a certain pumpkin treat the other day and then I left you all hanging.

That gosh-darned cookie dough frosting got in the way.

The thing is, the pumpkin muffins just happen to have been born two days before the cookie dough frosting — and, when that miracle child came along, these pumpkin muffins got pushed to the background.

That’s not to say the pumpkin muffins aren’t delicious and don’t have wonderful attributes of their own. They do. They are sweet, flavorful and oh-so perfect for fall. For that reason, they deserve their own moment of fame outside of the shadow of their younger sibling.

Chocolate-Dipped Mini Pumpkin Muffins

Ingredients:

  • 1 3/4 C whole-wheat pastry flour
  • 2 t baking powder
  • 1/2 t salt
  • 2 t pumpkin pie spice
  • 1/3 C unsweetened applesauce
  • 1/2 C brown sugar
  • 1 T milled flax + 3 T water (or one egg)
  • 1 t vanilla extract
  • 3/4 C canned pumpkin (not pie filling)
  • 1/2 unsweetened almond milk (or any milk)

Directions:

  • In a small bowl, mix together the milled flax and water. Set aside.
  • In a medium-sized bowl, whisk together flour, baking powder, salt and pumpkin pie spice.
  • In a large bowl, mix together applesauce, brown sugar, the flax mixture, vanilla, pumpkin and almond milk. Slowly add in the flour mixture. Mix, but be careful not to overwork the batter.
  • Grease a mini-muffin pan. Fill each slot 2/3 way with the batter. Bake in a 350 degree oven for 10-14 minutes, until a wooden skewer can come out clean.
  • Allow muffins to cool in the pan for a few minutes. Then, move to a cooling rack and allow to cool thoroughly.

At this point, the muffins are perfectly fine to eat. In fact, they are thoroughly delicious and not just too sweet — which would make them a great snack or part of an awesome brunch.

But, if you really want to knock ’em out of the park, then go through with a few extra steps.

Ingredients:

  • 3/4 C dark chocolate chips
  • ~1 t coconut oil

Directions:

  • In a microwave-safe bowl, heat the chocolate chips and coconut oil in 30 second increments. Stir each time until chocolate is melted.
  • Dip the top of the muffins in chocolate and place on wax paper to cool.

Now, these muffins have officially gone from snack/brunch to dessert territory.

Oh, yeah

Friday Fragments: I recently stumbled upon blog post about global food disparities around the world. Although it is difficult to deny how important an issue it is to recognize, it can be difficult to really visualize what some people live off of.

That’s why this post is so cool: It features pictures of the groceries that families in certain countries live off of. For example…

In the United States, the pictured family spends $341 each week on grocery “staples,” such as chips and pizza.

On the other end of the spectrum, a family in Chad spends $1.23 per week on (mostly) grains.

There are also examples of families from Europe, South America and Asia. Very interesting and slightly sobering…

What do you think?

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7 responses to “Chocolate-Dipped Mini Pumpkin Muffins

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