In case you haven’t figured out by now, I love pumpkin. And I don’t just love it for the taste, I also love all of the Vitamin A that I sneak into my family’s diet!
Lately I’ve been making pumpkin butter, light and crustless pumpkin cheesecake, and pumpkin chocolate chip muffins!
I found a wonderful recipe for them, but it wasn’t quite healthy enough for what I know will be the Little Buddy and Little Stinker’s breakfast some days. So, I did some tweaking until it was not only fairly healthy, but very tasty!
Here’s what you will need:
Dry ingredients
2 cups whole wheat flour (I use King Arthur’s Unbleached White Whole Wheat Flour)
1 cup all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
Wet Ingredients:
1 egg
3 egg whites (or 3/4 cup egg substitute)
1 (15 oz) can pure pumpkin
1/2 cup unsweetened applesauce
1/2 cup canola oil
Mix in at the end:
1 cup chocolate chips
Get started making these delicious pumpkin chocolate chip muffins!!!
1. In one bowl, combine the dry ingredients.
Oh, and a little lion came to take a peak!
2. Combine all of the wet ingredients in a separate bowl.
3. Combine the wet ingredients with the dry ingredients and mix only until moistened.
4. Stir in chocolate chips! Mmmm.
5. Fill greased muffin pan cups about 1/2 – 2/3 full. Bake at 400 degrees F for 18-21 min. Be careful not to overbake!
This recipe yields about 24 muffins or 12 muffins and one small loaf.
Nutrition Highlights
Serving size: 1 muffin
177 calories, 5 g fat, 21 g carbohydrates, 3 g protein
Enjoy!!!!
{Linked up to Recipes I Can’t Wait to Try & This Chick Cooks!}
