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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:
Read Reviews
(33)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
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Servings
US
METRIC
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
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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
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talking2trees
feb. 2, 2008
This muffin had great texture and was delicious! I did make some modifications, however: I halved the sugar to 1 cup (it would have been WAY too sweet, I think), used all whole wheat flour, and used 2 eggs instead of the egg + the egg beaters. I also believe in using fresh pumpkin, so I cut up a Sugar Pie, steamed it for 10 minutes, and used 2 cups of the pureed flesh. Really, the best pumpkin muffins I've made so far!
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14 users found this review helpful
This muffin had great texture and was delicious! I did make some modifications, however: I...
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Reviewed on oct. 16, 2007 by dancingdiva
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dancingdiva
oct. 16, 2007
Delicious muffins! My family loved them. I also used 4 eggs as I didn't have egg substitutes. Thanks for the recipe! It's nice to have a recipe that tastes good and has fewer calories!
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7 users found this review helpful
Delicious muffins! My family loved them. I also used 4 eggs as I didn't have egg...
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Reviewed on jul. 12, 2008 by xbpierce
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xbpierce
jul. 12, 2008
My kid loved these muffins! :) Substitutions were: 2 eggs instead of substitute and for flour I used 1/2 whole wheat flour and 1/2 white flour. Next time I may use more whole wheat flour, try 1 cup of sugar and egg substitute. I will use this for a special breakfast day w/ smoothies treat. Thanks.
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5 users found this review helpful
My kid loved these muffins! :) Substitutions were: 2 eggs instead of substitute and for flour...
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Reviewed on nov. 1, 2008 by
StacyD01
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StacyD01
nov. 1, 2008
Soooo moist and good. Made these muffins/bread today and I was so happy I did. I used 1 cup of granulated sugar and 1/2 cup of brown sugar instead. They were plenty sweet. I also left out the chocolate chips just because I rather have pure pumpkin. Enough batter to make 1 loaf of bread plus 8 muffins. You've got to try these;you wont be disappointed! Thanks for the recipe.
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3 users found this review helpful
Soooo moist and good. Made these muffins/bread today and I was so happy I did. I used 1 cup of...
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Reviewed on aug. 30, 2008 by
LoveNCyprus
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LoveNCyprus
aug. 30, 2008
Very yummy and nutmeg-gy. Not a strong pumpkin taste (maybe because I used fresh pumpkin instead of canned), so I will use an extra half cup pumpkin in place of the applesauce next time. The chocolate chip flavor goes well with the rest. I left out 1/4 cup of sugar and was glad I did.
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3 users found this review helpful
Very yummy and nutmeg-gy. Not a strong pumpkin taste (maybe because I used fresh pumpkin...
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Reviewed on oct. 31, 2007 by
SR
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SR
oct. 31, 2007
Delicious. To make it even healthier, I used 1 cup of whole wheat flour and two cups of all purpose. I also cut out 1/2 a cup of sugar. They were still plenty sweet. I can't wait to give my husband a taste!
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3 users found this review helpful
Delicious. To make it even healthier, I used 1 cup of whole wheat flour and two cups of all...
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Reviewed on oct. 11, 2008 by Joli
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Joli
oct. 11, 2008
I have made these several times for family and for school snack days - adults and kids alike absolutely LOVE these muffins! Perfect!
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2 users found this review helpful
I have made these several times for family and for school snack days - adults and kids alike...
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Reviewed on oct. 16, 2007 by NJDana
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NJDana
oct. 16, 2007
Excellent recipe! I didn't have whole wheat flour, so I used quick oats which added some texture. I also didn't have egg substitute, so I used a total of 4 eggs. My son, who's almost 4, couldn't get enough of these. I served them to our playgroup this morning, and they were a hit with all of the kids. Thanks!
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2 users found this review helpful
Excellent recipe! I didn't have whole wheat flour, so I used quick oats which added some...
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Reviewed on feb. 2, 2009 by vallemom
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vallemom
feb. 2, 2009
My children love these. They are so easy and simply the best.
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1 user found this review helpful
My children love these. They are so easy and simply the best.
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Reviewed on jan. 16, 2009 by
morgan
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morgan
jan. 16, 2009
Followed some previously stated changes, have no egg substitute so used 3 eggs, also used 2/3 whole wheat and 1/3 white flour. decreased sugar (no sugar free applesauce)... next time will add more spices (maybe some cloves?)...pretty good in comparison to other pumpkin muffins made in the past
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1 user found this review helpful
Followed some previously stated changes, have no egg substitute so used 3 eggs, also used 2/3...
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