Low Fat Chocolate Chip Pumpkin Mini Muffins or Bread

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

• Ready In: 42 mins
• Serves: 72
• Yields: 72 mini muffins

Ingredients

•  cooking spray
• 3  cups all-purpose flour
• 2  teaspoons baking powder
• 2  teaspoons baking soda
• 1  teaspoon allspice
• 1  teaspoon cinnamon
• 4  eggs
• 1  cup applesauce
• 1  cup Splenda sugar substitute (white)
• 1  cup brown sugar
• 1 (15 ounce) can pumpkin puree
• 2  cups chocolate chips

Directions

1. Preheat oven to 350 degrees for muffins or 325 for bread.
2. Coat pans with cooking spray.
3. In a large size bowl whisk flour, powder, soda & spices together.
4. Mix in a medium bowl the eggs, applesauce, sugars & pumpkin.
5. Now add the wet ingredients into the large bowl & mix well.
6. Add in chocolate chips & mix well.
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. For Bread: bake 35 minutes convection or 50 min regular oven. Makes 2 large loaves or 3 regular size loaves.
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.