Pumpkin Chocolate Chip Muffins II

The ingredients in for these moist sweet muffins have been changed to cut down on the fat and cholesterol. Your kids will love them...and they will get a healthy dose of vitamin A from the pumpkin without even knowing it! They are perfect snacks or as a side to eggs in the morning.


2 dozen


2 1/2 cups all-purpose flour
2 cups granulated (white) 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 semi-sweet chocolate chips


Preheat oven to 400°F (204°C). Prepare the muffin pan by placing 24 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

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. Fill prepared muffin pans two-thirds full with batter.

Bake for 18 to 22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire cooling racks.

Estimated Time

Preparation Time: 15 minutes
Bake time: 20 minutes

Nutritional Information

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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