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Pumpkin Chocolate Chip Muffins Recipe

"When I was trying to modify my mom's pumpkin bread recipe to cut down on the fat and cholesterol, I came up with these moist sweet muffins," explains Kathy Fannoun of Brooklyn Park, Minnesota. "My kids love them...and they get a healthy dose of vitamin A from the pumpkin without even knowing it!"

This recipe is:

Healthy

Diabetic Friendly

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Pumpkin Chocolate Chip Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

2-1/2 cups all-purpose flour
2 cups sugar
1/2 cup whole wheat flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 egg
3/4 cup egg substitute
1 can (15 ounces) solid-pack pumpkin
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 cup (6 ounces) semisweet chocolate chips

Directions

In a bowl, combine the first eight ingredients. In another bowl, combine egg, egg substitute, pumpkin, applesauce and oil; stir into dry ingredients just until moistened. Stir in chocolate chips.
Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Nutritional Analysis: One muffin equals 193 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 242 mg sodium, 35 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Pumpkin Chocolate Chip Muffins in Light & Tasty October/November 2003, p47

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Pumpkin Chocolate Chip Muffins

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Reviewed on May. 07, 2012 by BakinGymnast

I think the oven temp is too high. The outside of mine burnt after only having them in for the minimum of 18 minutes. And the flavor was just "eh", nothing special or anything.

Reviewed on Mar. 29, 2011 by jillio55

I love this recipe. I use all whole wheat flour! One of my favorites to make:)

Reviewed on Jan. 05, 2011 by SarahSylvester

I love this recipe. The kids don't even realize it's healthy! I cut back on the chips and make mini muffins. Sometimes I am bummed that I don't have all the ingredients for these on hand though (usually it's the applesauce). A definite keeper!