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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
"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!"
24 ServingsPrep: 15 min. Bake: 20 min.

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.
© Taste of Home 2013

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Pumpkin Chocolate Chip Muffins (continued)

Nutrition Facts: 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.
© Taste of Home 2013