Chocolate Chip Pumpkin Muffins
Two favorite flavors—pumpkin and chocolate are combined in these easy to prepare muffins. Applesauce is used to replace part of the fat, and sweetener is used in place of sugar, so enjoy without guilt.
1 cup canned pumpkin
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
2 large eggs, beaten
1 tablespoon molasses
1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup Equal® Spoonful*
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
- Lightly spray 12 muffin cups or line with paper-liners; set aside.
- Combine pumpkin, oil, applesauce, eggs and molasses in a large bowl. Combine flours, Equal®, baking powder and soda, cinnamon, cloves and salt in a separate bowl.
Gradually add dry ingredients to pumpkin mixture until all ingredients are just moistened. Stir in chocolate chips.
- Spoon batter into muffin cups, filling 3/4 full. Bake in preheated 375°F (190°C) oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins.
*May substitute 24 packets Equal sweetener
Nutritional Information Per Serving (1/12 of recipe; 1 muffin): calories 238, protein 3 g, carbohydrate 30 g, fat 12 g, cholesterol 35 mg, sodium 256 mg.
Food Exchanges: 2 starch, 2 fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.