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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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weepingwillow525 November 24, 2010

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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Bobbin October 06, 2010

Yummy. 5 WW pts per full muffin

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HungarianChef May 21, 2010

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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Islandlife September 19, 2011

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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Balance_is_essential April 05, 2010

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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Dawni November 14, 2009

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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nyraceburn August 21, 2009

My whole family loves these! We didn't have any chocolate chips, so I used white and they give it a cream cheesy flavor. :). I doubled it and subbed 2 cups of flour with whole wheat pastry flour. I added a handful of wheat germ and ground golden flax. I added 1/2 tsp of nutmeg, a few good shakes of cloves, and at least 2 tsps vanilla to the double batch. Thank you - I'll make these again!

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Peppermint Wind September 28, 2014

I made these using only 1 cup of sugar. They were wonderful. Thanks for posting.

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Tusimay December 29, 2013

Good muffins! Added 2t vanilla and used only 1 cup regular chocolate chips. Thanks for sharing the recipe!

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LonghornMama November 09, 2013
Lite or Light Pumpkin Chocolate Chip Muffins