Chocolate Chip Pumpkin Muffins

Freshly baked chocolate chip pumpkin muffins

Makes 12 Servings


1 cup canned pumpkin
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
4 egg whites, 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


Preheat oven to 375°F. Line 12 muffin cups 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 prepared muffin cups, filling 3/4 full. Bake 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.

Nutritional Information

Calories 218
Protein 4g
Carbohydrates 25g
Fat 12g
Cholesterol 0mg
Sodium 268 mg


Recipe courtesy of

Items of Interest

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