Lite or Light Pumpkin Chocolate Chip Muffins

"A lighter version of Recipe #3564. I also usually add a tsp or 2 of vanilla."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by CabbageHeadMurphy photo by CabbageHeadMurphy
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
33mins
Ingredients:
11
Yields:
24 muffins
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. I made these muffins last night and my family really enjoyed them. I scaled the recipe down to make only 12 muffins. I also used whole wheat flour and added a tsp of vanilla as well. I will make them again in the future.
     
  3. 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!!!!
     
  4. Yummy. 5 WW pts per full muffin
     
  5. I made these using only 1 cup of sugar. They were wonderful. Thanks for posting.
     
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Tweaks

  1. 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!
     
  2. 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!
     
  3. 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!
     
  4. I made this recipe exactly with the exception that I replaced the oil with unsweetened applesauce. My family loved it and no one knew that it was a lighter version. They were delicious and you could not tell that it contained applesauce. I will begin substituting applesauce in all my muffin recipes.
     
  5. I made several modifications. I used one large can of pumpkin instead of a small one and a cup of applesauce. I substituted 3/4 cup Splenda brown sugar blend for the 1 1/2 cups white sugar. I used 2 cups white flour and one cup whole wheat instead of 3 cups white flour. I used a cup of chopped pecans instead of chocolate chips. I also added some nutmeg, cloves and vanilla in addition to the cinnamon. I made a dozen large muffins, a pan of "gems" (mini muffins), and I scooped out the last six dollops (about 2 tablespoons each) onto a cookie sheet - these became "pumpkin-pecan scones." People liked 'em! They were all good, but the gem size seemed particularly well suited to this recipe.
     

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With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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