Welcome Fall and White Chocolate Chip Pumpkin Muffins

Making a Smiley girls' fall favorite this morning inspired me to sit down and wipe the dust off this blog so I could share these amazing White Chocolate Chip Pumpkin Muffins with you! I am not one to jump on everything the fall pumpkin spice train has to offer. I think the pumpkin spice m&m's, Oreos, etc are quite disgusting but the pumpkin baked goods on the other hand make me very happy! Pumpkin Breads, Cakes, Muffins...Yum! Do you have a fall favorite food that just makes you feel happy?  Have you tried pumpkin dump cake? You should check it out here if not!

My good friend Megan Johnson had made these pumpkin muffins once when we spent an afternoon at Disney Springs and I absolutely fell in love! They are super simple and delicious and they are ready in no time! They aren't the healthiest breakfast but they are a nice fall treat! Enjoy!

White Chocolate Chip Pumpkin Muffins

Yellow Cake Mix (Love the butter recipe yellow cake mix by Betty Crocker but any will do!)
Spice Cake Mix
1 LARGE can pumpkin puree
1-2 bags white chocolate chips

Mix the dry cake mixes and pumpkin puree together. Fold in chocolate chips (I like lots!). Mixture will be thick. Spoon into greased or lined muffin tins (these muffins don't rise much so I fill mine pretty full) and bake at 350 degrees for about 20 minutes or until muffins feel spongy. Let cool for a few minutes so you don't burn your mouth and enjoy!

*Note* This recipe makes close to 3 dozen...I have often halved it using half of each cake mix, a small can of pumpkin puree, and 1 bag of chocolate chips. I just place the remaining cake mix in a Ziploc bag and hang onto it until the next time! They will keep for several days in the fridge but they always taste better fresh out of the oven to me!

Month of May and Glorious Morning Muffins

So probably like many of you I spend my time browsing for recipes that will satisfy me in taste while also being healthy (don't let me fool you though, I also search for recipes that are just amazingly full of fat and sugar and deliciousness!). Now, however, I am at the point of the year when I need to think about getting some exercise and losing a few pounds. The month of May is awful for me...school is winding down to the end and I'm a stress eater! I am pretty sure I gain about 5 lbs. a week in the month of May. The other problem is that I love baked goods! Bread, muffins, pancakes, you name it...I LOVE it and I want to eat it. So what to do? Look for baked goods that are somewhat healthy. My mom makes these muffins that are quite good and have a lot of fruits and veggies in them. I went ahead and tweeked it a little to add more proteins and healthier fats. These muffins are super moist and can be frozen and thawed out well! I usually have 2 for breakfast and pack 2 for lunch or a snack. I hope you love them as much as I do! Enjoy!

Glorious Morning Muffins

2 1/4 cups flour        
1/2 cup white sugar
1/2 brown sugar
3 Tablespoons flax meal
3 Tablespoons chia seeds
1 Tablespoon ground cinnamon       
3 eggs
2 teaspoons baking soda
1/2 teaspoon salt     
1/2 cup coconut oil (melted but cooled)
1/2 cup natural unsweetend applesauce
1 cup finely shredded or grated carrots (2 medium-large)
1 cup zucchini finely shredded or grated
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
1 teaspoon vanilla extract

1. Into large bowl, sift together flour, sugars, flax meal, chia seeds, cinnamon, baking soda & salt.
2. Stir in carrots, zucchini, apple, coconut, raisins, nuts & pineapple. 

3. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. 

4. Pour into bowl with dry ingredients; blend well.

5. Spoon batter into 24 muffin cups that are greased or lined with paper muffin liners. Fill almost to the top. 

6. Bake in a pre-heated 350 degree oven about 35 minutes. 

7. Cool muffins in pan about 10 minutes. then turn out onto wire rack to cool completely. Store in airtight container. Best when allowed to "ripen" for 24 hours.

In case you are curious about the full fat, less healthy version here it is...although I really can't tell much of a difference!

2 1/4 cups flour        
1 1/4 cups sugar
3 tablespoons flax meal (optional)
1 tablespoon ground cinnamon       
3 eggs
2 teaspoons baking soda
1/2 teaspoon salt     
1 cup vegetable oil
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
1 teaspoon vanilla extract