Slow Cooker Spinach Artichoke Dip
This creamy, crowd-pleasing dip comes together with ease in your crock pot. Leave it in the slow cooker all party long to keep it warm for serving with perfect, melty cheese in every bite.
Read MorePumpkin Chocolate Chip Muffins
Drescription
What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.
Ingredients
- 1 ¼ cups white whole-wheat flour
- 1 ¾ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unseasoned pumpkin puree
- ⅔ cup packed light brown sugar
- ¼ cup buttermilk
- ¼ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips
Directions
- Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.
- Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
- Whisk pumpkin puree, brown sugar, buttermilk, butter, eggs and vanilla in a large bowl. Add the dry ingredients and stir with a wooden spoon until just combined. Fold in the chocolate chips.
- Divide the batter between the muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack.
