Lite or Light Pumpkin Chocolate Chip Muffins

Marg (CaymanDesigns)'s Note:

A lighter version of Pumpkin Chocolate Chip Muffins. I also usually add a tsp or 2 of vanilla.

• Total Time: 33 mins
• Prep Time: 15 mins
• Cook Time: 18 mins

Ingredients:

Yield: 24 muffins

• 4 eggs
• ½ cup oil (or substitute applesauce for this too)
• 1 cup unsweetened applesauce
• 1 (16 ounce) can pumpkin
• 1 ½ cups sugar
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 12 ounces semisweet mini chocolate chips

Directions:

1. Mix first 5 ingredients together; separately, mix dry ingredients.
2. Blend the two mixtures together, fold in chips.
3. Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
4. Bake at 400 degrees F. for 16-20 minutes.

Reviews

[Bobbin]

Excellent recipe. I made a half recipe since I only had 1/2 can of pumpkin left. So, I cut everything in half. I also added less than half the sugar (only 1/2 cup). I used only 1/2 c of miniature chocolate chips which was more than enough. Next time I will use 1/4 cup if I am doing a half recipe. I also used all whole wheat flour and all applesauce (no oil). THese were delicious and my kids loved them, too. I will be making again!!!!

[HungarianChef]

Yummy. 5 WW pts per full muffin

[Islandlife]

I used fresh pumpkin. I first cut it all up, steamed it, and the flattened it all with a fork. I then measured it out to 16oz, and then put it in a blender with the 1/2 c of oil. I live somewhere where it is hot everyday, and lots of humidity, so I did refrigerate the batter before I baked it. It turned out really good. Thanks for the recipe