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    You are in: Home / Recipes / Low Fat Chocolate Chip Pumpkin Mini Muffins or Bread Recipe
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    Low Fat Chocolate Chip Pumpkin Mini Muffins or Bread

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    25 mins

    17 mins

    ct in ut's Note:

    Easy, tasty, leaner & quick. Batter can be made into muffins or bread, see instructions below.

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    Ingredients:

    Serves: 72

    Yield:

    mini mu ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees for muffins or 325 for bread.
    2. 2
      Coat pans with cooking spray.
    3. 3
      In a large size bowl whisk flour, powder, soda & spices together.
    4. 4
      Mix in a medium bowl the eggs, applesauce, sugars & pumpkin.
    5. 5
      Now add the wet ingredients into the large bowl & mix well.
    6. 6
      Add in chocolate chips & mix well.
    7. 7
      For Mini Muffins: fill each mini muffin cup in the pans with two-thirds batter; bake 17 minutes convection or 23 min regular oven. Makes 72 minis.
    8. 8
      For Bread: bake 35 minutes convection or 50 min regular oven. Makes 2 large loaves or 3 regular size loaves.
    9. 9
      Note that I prefer the mini muffins because I like bite size snacks & it is easier to count the nutritional value. If I am in a hurry I will make the bread then slice it. Store the cooled minis or bread in zip top bags & it will stay fresh for 3+ days.

    Ratings & Reviews:

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    Nutritional Facts for Low Fat Chocolate Chip Pumpkin Mini Muffins or Bread

    Serving Size: 1 (26 g)

    Servings Per Recipe: 72

    Amount Per Serving
    % Daily Value
    Calories 61.3
     
    Calories from Fat 15
    25%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 11.7 mg
    3%
    Sodium 51.8 mg
    2%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 5.6 g
    22%
    Protein 1.1 g
    2%

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