Community Pick
Lite or Light Pumpkin Chocolate Chip Muffins
photo by limeandspoontt
- Ready In:
- 33mins
- Ingredients:
- 11
- Yields:
-
24 muffins
ingredients
- 4 eggs
- 118.29 ml oil (or substitute applesauce for this too)
- 236.59 ml unsweetened applesauce
- 453.59 g can pumpkin
- 354.88 ml sugar
- 709.77 ml flour
- 9.85 ml baking soda
- 9.85 ml baking powder
- 9.85 ml cinnamon
- 4.92 ml salt
- 340.19 g semisweet mini chocolate chips
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
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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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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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Tweaks
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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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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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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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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.
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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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RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
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.