These Chocolate Chip Pumpkin Muffins are so good! They were easy to make and so light! I love making them in the fall when the weather is cooler. They make my house smell so good, and also, they freeze really well if you want to save some for later! I started making these when Bobby and I first got married, and he asks for them every year now. It’s our little tradition!
Chocolate Chip Pumpkin Muffins:
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/2 cup whole wheat flour (about 2 1/2 ounces)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/4 teaspoons pumpkin-pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup canned pumpkin
- 1/2 cup fat-free buttermilk
- 1/2 cup egg substitute
- 1/4 cup canola oil
- 1/4 cup applesauce
- Cooking spray
- ***I added a cup of chocolate chips
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk.
Add pumpkin mixture to flour mixture, stirring just until moist.
Spoon batter into 16 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.
- Calories: 145 (28% from fat)
- Fat: 4.6g (sat 0.5g,mono 2.3g,poly 1.6g)
- Protein: 2.6g
- Carbohydrate: 24.1g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 149mg
- Calcium: 33mg
- (this info does not include the chocolate chips!)
QOTD: What is you favorite kind of muffin?
Related: Dollywood’s Harvest Festival