Pumpkin Chocolate Chip Brownies

Low calorie and delish! At first I was a little wary of the pumpkin/chocolate chip combo, but trust me, its a hit! The pumpkin makes the brownies super moist. Can also be made into muffins.

• Ready In: 40 mins
• Serves: 16

Ingredients

•  nonstick cooking spray
• 1⁄2 cup  100% pumpkin puree
• 1⁄3 cup  Splenda brown sugar blend
• 1⁄4 cup egg substitute
• 2  large  egg whites
• 2  tablespoons  vegetable oil
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon  cocoa
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄3 cup  miniature semisweet chocolate chips

Directions

1. Preheat oven to 350. Spray 8- or 9-inch-square baking pan with nonwtick cooking spray.
2. Combine pumpkin, sugar blend, egg substitute, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended.
3. Add flour, baking poweder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low until batter is smooth.
4. Stir in morsels.
5. Spread evenly into prepared pan.
6. Bake for 23-30 min or until wooden pick inserted near center comes out clean. Cool pan on wire rack. Cut into 2-inch squares.