This has been my go to Fall recipe for the past 3 years!! I LOVE that they are low in fat AND ever so moist. I have replaced All the oil for applesauce and they get a bit rubbery in texture, plus they stick to the papers as noted by others. I would recommend adding 1/2 the oil recommended and grease the inside of the papers. I like more spice, so i add nutmeg. Try substituting Butterscotch chips for an Extra yummy treat!!! I also do agree about the amount of choc chips- although i love chocolate- it does overpower the pumpkin flavor a bit, so for a more "grown-up" fall flavor, I would suggest halving the choc chips. I have raved and recommended this recipe to many friends and co-workers!
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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!!!!
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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
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Very yummy muffins. My modifications were: egg substitute, no oil (added 1/2 cup applesauce), 3/4 cup sugar plus 1/2 cup splenda, 2.5 cup flour plus 1/2 cup oat bran and only 10 oz. mini chips. They were so moist - it's amazing there is so little fat. Thanks for sharing!
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Very tasty! My kids love these.
I use half whole wheat flour for the flour and cut the sugar to 1 cup.
I used Pan Release, Professional Pan Coating (Better Than Pam Spray!) for nonstick coating and it works like a dream. I used the rubber muffin pans and cooked 6 in the microwave for 3 minutes. It says you shouldn't need non stick coating in the rubber pans but I always have issues so the non stick stuff works better than paper wrappers. Enjoy!!
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This is the BEST muffin recipe ever! I modify it to make it even healthier and the muffins always come out light and fully and delicious.
I use a combination of whole wheat flour, flax meal and oatmeal for the flour and a combo of mashed bananas and maybe only 1 tbps of canola oil. I add blueberries, walnuts and a small amount of chocolate. Sometimes I also add shredded zucchini. My kids, husband and all of our friends love these! Fail proof!
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They were surprisingly GRRRRRREAT! I was VERY unsure about pumpkin and chocolate chips... Like other's suggested, I added a little oil with the apple sauce (about 1 tbsp). I used cinnamon apple sauce & also added in about 1 tsp extra. I added a little nutmeg and allspice as well. About 1 tsp. vanilla flavor and 1 tsp. butter flavoring were added-it's what I had on hand. Like others said, I only added 6 oz. of chocolate chips-i think any more would have overpowered the flavors of the pumpkin. Oh, and I mashed up half a banana and mixed it in as well... I experimented with this one and it really paid off. Please guys...feel free to play around with this recipe-it is super versatile!
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This is a great recipe. I made both muffins and a loaf of pumpkin bread. The bread turned out better than the muffins. My muffins took longer to bake than stated in the recipe, but other than that everything was perfect. Perfect balance of chocolate and pumpkin. I used half wheat flour and half white in my bread and muffins and half the amount of sugar. I'll make this again! Thanks, Marg.
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These were good, but I made the full-fat version previously and those were fabulous.
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These were the bomb!!! So delicious and moist! We used regular size Ghiradelli Semi Sweet Choc. chips and added 2 tsp of Vanilla it was absolutely delicious! I hope they will freeze well, like the other review said, otherwise we will be eating them all!
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What a treat! I made these for my grandchildren. They love pumpkin bread, pumpkin muffins, pumpkin bars.... These with the mini chips were a hit.
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Delicious muffins! Made them exactly as posted and my only complaint is that the muffins stick to the paper cups and so much is lost with the wrapping. I will either try them without the paper cups, or go for the un-light version. Wonderful flavor and enjoyed by all. Thanks!
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What a muffin! Made half without chips & half with regular choc chips. (didn't have mini) I had without first & decided 4½ or 5 stars. Then after the choc chip one, my DIL said 6 stars! Absolutely delicious!!
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Yum! I subbed 1 tbsp of flaxseed + 3 tbsp of water for one of the eggs, subbed 1 c of oatmeal, and 2/3 cup of WW flour, with the remaining 1 1/3 cup being regular flour, added 1 tsp pumpkin pie spice and 1 tsp of vanilla, and cut the mini chips back to 3/4 cup. Just trying to health them up a bit more even. Delicious! Thanks for the recipe!
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Yum! I used Splenda, and Hershey's cinnamon chips instead of chocolate. Excellent warm with a glass of milk. Thanks for posting!
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Best muffins ever! I used whole wheat pastry flour, and coconut oil for the oil, and they were awesome. My husband will force me to make these often I fear :-) They did take closer to 20 minutes to cook fully through.
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Just made these. They smelled wonderful in the oven. Unfortunately, mine didn't cook through on the bottom well and fell apart and stuck to the paper as I unwrapped them. Guess it was all the moisture from the applesauce and pumpkin. I noticed this on the first muffin I tested and extended the cooking time but didn't want the tops to burn. Gonna just slice them open and toast them as I eat them. Will definitely try again.
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Yummmmy! I made them a little healthier by doing half sugar/half splenda. Also I used 2 cups of whole wheat flour and 1 cup of white flour. They were still moist and delicious.
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