Pumpkin Chocolate Chip Muffins Recipe
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Pumpkin Chocolate Chip Muffins

By: Kathy Fannoun  
"'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!'"

Rating: This weblink has been rated 47 times with an average star rating of 4.7 Read Reviews (40)

Rate/Review | 1,022 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

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 egg
  • 3/4 cup egg substitute
  • 1 (15 ounce) can solid pack pumpkin
  • 1/2 cup unsweetened applesauce
  • 1/4 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.

Footnotes

  • 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by talking2trees 
This muffin had great texture and was delicious! I did make some modifications, however: I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2007 by dancingdiva 
Delicious muffins! My family loved them. I also used 4 eggs as I didn't have egg... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2008 by xbpierce 
My kid loved these muffins! :) Substitutions were: 2 eggs instead of substitute and for flour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2008 by StacyD01 
Soooo moist and good. Made these muffins/bread today and I was so happy I did. I used 1 cup of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2008 by LoveNCyprus 
Very yummy and nutmeg-gy. Not a strong pumpkin taste (maybe because I used fresh pumpkin... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by SR 
Delicious. To make it even healthier, I used 1 cup of whole wheat flour and two cups of all... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2009 by Karyn 
I was looking for a super healthy muffin recipe that i make for breakfast time, and I found... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2008 by Elizabeth Golding 
A+++++definately passed the kid test...i made a couple changes with the spices tho....i added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2008 by Joli 
I have made these several times for family and for school snack days - adults and kids alike... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2007 by NJDana 
Excellent recipe! I didn't have whole wheat flour, so I used quick oats which added some... MORE

 
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