Nov 30

Pumpkin Chocolate Chip Muffins


These versatile pumpkin muffins work for breakfast, school lunches, bake sales, and even dessert. They are probably one of the most popular recipes I’ve ever made – everyone loves them.

Makes 18 muffins

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

1 teaspoon kosher salt

1 cup granulated sugar

1 large egg, beaten

½ cup canola oil

½ cup applesauce

1 cup low fat milk

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1 cup chocolate chips, divided

Preheat oven to 375°F. Line a muffin pan with paper liners and set aside. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; whisk well to combine. In a separate bowl whisk together sugar, egg, canola oil, applesauce, milk, vanilla, and pumpkin puree. Add pumpkin mixture to dry ingredients and mix until just combined; fold in ¾ cup chocolate chips. Fill each muffin cup with ¼ cup of batter. Bake for 14 to 16 minutes or until a toothpick comes out clean from the center. Top with a few additional chocolate chips per muffin, then allow to cool.

Calories: 209; Total Fat: 9 grams; Saturated Fat: 2 grams; Total Carbohydrate: 30 grams
Sugars: 19 grams; Protein: 3 grams; Sodium: 186 milligrams; Cholesterol: 11 milligrams
Fiber: 1.5 grams


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