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Pumpkin Chocolate Chip Muffins

SUBMITTED BY: Kathy Fannoun PHOTO BY: Karyn

"'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!'"

RECIPE RATING:

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

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

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.

FOOTNOTE

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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REVIEWS

Reviewed on feb. 2, 2008 by talking2trees

This muffin had great texture and was delicious! I did make some modifications, however: I... MORE

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

Reviewed on jul. 12, 2008 by xbpierce

My kid loved these muffins! :) Substitutions were: 2 eggs instead of substitute and for flour... MORE

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

Reviewed on aug. 30, 2008 by LoveNCyprus

Very yummy and nutmeg-gy. Not a strong pumpkin taste (maybe because I used fresh pumpkin... MORE

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

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

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

Reviewed on feb. 2, 2009 by vallemom

My children love these. They are so easy and simply the best. MORE

Reviewed on jan. 16, 2009 by morgan

Followed some previously stated changes, have no egg substitute so used 3 eggs, also used 2/3... MORE

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