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Pumpkin Chip Muffins

Total Time

Prep: 15 min. Bake: 20 min.

Makes

2 dozen

"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!"

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 large 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 semisweet chocolate chips

Directions

  1. 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.
  2. 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.

Nutrition Facts

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

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