Pumpkin Chocolate Chip Muffins
Ok I dug this recipe out of the archives here and changed it a bit to make it less calories...OMG these are SO GOOD!!
INGREDIENTS:
• 3/4 cup white sugar
• 1/4 cup vegetable oil **I subbed applesauce instead, about 3/4 cup for added moisture**
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour **I used GF flour- Bobs Red Mill**
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 400. Grease a muffin tin.
2. Mix oil, sugar, and eggs in a bowl with a spoon. When mixed, incorporate the pumpkin puree and water. In a separate bowl mix together flour, baking soda, baking powder, spices, and salt. When combined, add the wet mixture to the dry mixture. Mix well to make sure it's all combined; add chocolate chips.
3. Spoon mixture into the muffin tins. I use an ice cream scoop, which always ends up being the right amount. You want the cups to be 2/3 full.
4. Bake for 20 minutes. **I found they were done in my oven in 18 min**
With my substitutions it came out to 159 calories per muffin, makes 12.
INGREDIENTS:
• 3/4 cup white sugar
• 1/4 cup vegetable oil **I subbed applesauce instead, about 3/4 cup for added moisture**
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour **I used GF flour- Bobs Red Mill**
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 400. Grease a muffin tin.
2. Mix oil, sugar, and eggs in a bowl with a spoon. When mixed, incorporate the pumpkin puree and water. In a separate bowl mix together flour, baking soda, baking powder, spices, and salt. When combined, add the wet mixture to the dry mixture. Mix well to make sure it's all combined; add chocolate chips.
3. Spoon mixture into the muffin tins. I use an ice cream scoop, which always ends up being the right amount. You want the cups to be 2/3 full.
4. Bake for 20 minutes. **I found they were done in my oven in 18 min**
With my substitutions it came out to 159 calories per muffin, makes 12.
0
Replies
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mm, thanks for the recipe!0
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those sound yummy. Will definitely try this Sunday!0
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Sounds delicious - thanks for sharing!0
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bump!0
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Sounds good!! Bump!0
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bump!0
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These sound great. Will be whipping up a batch this weekend too! Thanks for sharing!0
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Thanks for sharing!YUM0
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