Good morning! It’s a rainy Sunday here, but I am welcoming it because all this rain is a COLD FRONT coming through, tomorrow’s high is 79!!! eeekkk!!! I am about to watch my boys in black and gold beat up on the dirty birds, but I wanted to post this recipe first. These muffins are so good! They were easy to make and so light!
Chocolate Chip Pumpkin Muffins:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup fat-free buttermilk
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce
***I added a cup of chocolate chips
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.
- 145 (28% from fat)
- 4.6g (sat 0.5g,mono 2.3g,poly 1.6g)
- (this info does not include the chocolate chips!)
No, I didn’t come up with this recipe, you can also find it HERE.
I apologize for the quality of the photos, I have been way to lazy to pull out my SLR, but I promise I will try harder next week! I hope everyone has a great Sunday, go watch football, relax, take a nap, go for a walk, enjoy!!! Busy week for me, more on that later!
QOTD: What is you favorite kind of muffin?
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