Pumpkin Chocolate Chip Muffins

4.7
(73)

'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!'

6
6
6
6
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
24
Yield:
24 servings

Ingredients

  • 2 ½ cups all-purpose flour

  • 2 cups sugar

  • ½ cup whole wheat flour

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons ground cinnamon

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • ½ teaspoon ground nutmeg

  • 1 egg

  • ¾ cup egg substitute

  • 1 (15 ounce) can solid pack pumpkin

  • ½ cup unsweetened applesauce

  • ¼ cup canola oil

  • 1 cup semisweet chocolate chips

Directions

  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 nonstick cooking spray; fill two-thirds full with batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Tips

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.