Pumpkin Chocolate Chip Muffins Recipe

4.5 3 6
Publisher Photo

Pumpkin Chocolate Chip Muffins Recipe

Read Reviews
4.5 3 6
Publisher Photo
"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!"
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 mixing 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.
Originally published as Pumpkin Chocolate Chip Muffins in Light & Tasty October/November 2003, p47

Nutritional Facts

1 each: 193 calories, 5g fat (2g saturated fat), 9mg cholesterol, 242mg sodium, 35g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. In a mixing 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.
Originally published as Pumpkin Chocolate Chip Muffins in Light & Tasty October/November 2003, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Chocolate Chip Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
BakinGymnast User ID: 5767825 56936
Reviewed May. 7, 2012

"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."

MY REVIEW
jillio55 User ID: 3478504 50405
Reviewed Mar. 29, 2011

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

MY REVIEW
SarahSylvester User ID: 2706597 142941
Reviewed Jan. 5, 2011

"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!"

Loading Image