Apparently there’s this old superstition that you can’t open your wedding presents until after the wedding or it’s bad luck. Really I think it’s just so you don’t put all your new kitchen gadgets to work and get fat before the wedding. 🙂
As soon as I came home from my first shower in Memphis, I couldn’t wait to open my kitchen aid mixer and start using it. I’ve wanted one for so long, longer than I’ve wanted almost anything. But I felt like I shouldn’t buy it myself because it would be a special gift for our wedding. (Maybe this is crazy, but this is how I’ve always felt & it was definitely worth the wait.)
I’m honestly not sure how I lived without it.
I had the urge to bake everything I’ve ever pinned and if I didn’t have a wedding dress to fit into in a few short months, I probably would have baked Babe and I into a sugar coma for the next 10 years. To have the best of both worlds I decided to dig up some healthy-ish dessert and bring back one of my all time favorites..
Brownie Muffins.
60 calories each, 3 ingredients. These are irresistible. You would never, never, never know these are “diet”. They are so moist, crumbs are stuck to your fingers after eating them. If you’ve ever had an Otis Spunkmeyer Double Chocolate Chip muffin, these are their identical twin.
I have the biggest sweet tooth in the world. I could eat chocolate all day long, have one taco at dinner and then head straight for dessert. It’s my weakness. It’s not one of those sweet tooths that can be cured with fruit either, I need chocolatey heaven not watermelon.
These brownie bites keep me satisfied without the guilt! The full size muffins are amazing, but I love the ability to grab a mini one and pop it in my mouth to cure my cravings.
Nutritional Estimates Per Serving Muffins: (1 muffin or 3 mini muffins or 3 cookies): 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein and 5 Weight Watchers PointsPlus;
Click here to Pin this recipe.
They key to the super moist-ness is cooking it the perfect amount of time in the oven and then allowing them to finish in the pan. If you’re making normal muffins, you will cook them around 10 minutes and check on them. If they still feel ‘liquid-y’ they are not ready. I usually give them two more minutes and check again, hopefully this time they are feeling super soft but solid. If you’re unsure, pinch a tiny piece off the top of one and see if it is a cake consistency or more of batter. (You want a cake like consistency, not batter)
Also, the batter itself is thick. You can spoon it straight into the cups, but I’ve found it’s easiest to place it in a piping bag or ziploc baggy (with the corner cut off) and swirled into the mold like you are icing a cupcake.
Be sure to follow along on Instagram (@RileySitton) for more healthy and easy recipes!
UPDATE: If you love this recipe, you have to check out this post with EIGHT easy ways to upgrade a store bought cake!
| Kitchen Aid Mixer | ‘Cravings’ Cookbook by Chrissy Teigen | Oatmeal Cookie Candle | Kate Spade Polka Dot Tea Kettle |
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Just made theses and the whole family loved them! Even my picky husband.
That makes me so so happy to hear!! Thank you for trying them!
This looks so delicious! Those in a low fat, low sugar mandatory diet will be forever grateful! I can make this in an 8 x 8 pan like regular brownies?
I haven’t tried it in a brownie pan but I’m sure you could! You make have to cook them slightly longer than suggested. Let me know how they turn out. Thanks!
These were amazing, I loved them! I do have one question though, I count my daily calories and these said they were 60 calories but the nutritional estimate on this post claims they are 181 calories. Can you give any clarification? 🙂 I just want to make sure I don’t accidentally go over my daily limit!
Thank you so much for trying them! I am so happy you enjoyed. I need to edit the post to be a little more clear, it is 60 calorie per mini muffin or 180 for 3 mini muffins (which would probably be around the size of an average muffin/cupcake tin). I hope that helps! XO
What can I use instead of pumpkin.
I don’t think there is a substitute as it is one of the main ingredients, however, you will not be able to taste the pumpkin at all! Thanks for reading! 🙂
I just made these and they turned out amazing, I also made the remains batter into brownies sprinkled with walnuts and they look delicious as well. Thank you for this amazing recipe I will for sure be making it again.
MAKE. THESE. RIGHT. NOW. Ohhhh my gosh. You can’t taste the pumpkin at all, they’re so chocolatey! They did take double the time to cook, I’m not sure why. But they’re a huge hit- and you just can’t beat those macros!!