Nov 30

Pumpkin Chocolate Chip Muffins

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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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