Fall Treats: Blueberry & Chocolate Chip Pumpkin Mini Muffins

It's time for another fall pumpkin treat - this time combined with blueberries and dark chocolate chips for an extra dose of deliciousness and ...well, antioxidants. My Healthy Pumpkin Zucchini muffins were a hit at home, so I had high hopes for this recipe, as well. This is also low in sugar and loaded with vitamins. I did try to eat just one of these but - as expected - without any success. Take a look:

Ingredients (makes 24 mini muffins):

• 1.5 cups white flour
• 2 tbs sugar
• 1 tsp baking powder
• 1/2 tsp soda
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 cup blueberries (frozen or fresh)
• 1/3 cups mini dark chocolate chips
• 1 egg
• 1/3 cup olive oil
• 2/3 cups plain yoghurt (I do like and use Chobani)
• 1 cup pumpkin puree (I use the organic canned variety but you can cook your own if you wish)

Heat oven to 350 F and grease the muffin tin or line with muffin cups.

Preparation:

1. In a bowl, mix together all the dry ingredients - flour, baking powder, soda, sugar and cinnamon
2. Beat the egg, then add the yoghurt, pumpkin puree, and olive oil and vanilla. Stir well.
3. Add the wet ingredients to the dry mixture, stirring until moistened
4. Add the blueberries and mini chocolate chips to the muffin mixture
5. Spoon the batter into the mini muffin cups - I like to fill the cups well as it results in a nice crispy top
6. Bake for ~ 25-30 minutes, making sure you do not over-bake the muffins so that they are moist inside

Enjoy these mini bites with a cup of your favorite tea or coffee. For some extra yummy, top with your favorite jam.