Mini Pumpkin Chocolate Chip Muffins

One of the tell tale signs that we have unofficially transitioned into fall is the abundance of chrysanthemums, apples and pumpkins outside nearly every market.  Although I am sad to see the summer come to an end, I must admit that I do love most recipes traditionally associated with autumn.  Surely, you know by now that I have a major sweet tooth so naturally my favorite creations are this pumpkin banana bread and these pumpkin chocolate chip muffins (don’t worry…they’re low fat).  I made the bread the other day when it was chilly and raining and of course the kids were delighted to come home to the inviting smell of a warm, homemade treat.  We consumed the bread in one day (actually, one sitting) and they immediately  requested that I make another.  But, I was craving something with chocolate so I knew these mini muffins would be the perfect alternative.  I substituted regular flour for almond flour and raw sugar for brown sugar but they still came out of the oven moist and gooey…just the way I like them.