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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 208.2
  • Total Fat: 7.2 g
  • Cholesterol: 5.8 mg
  • Sodium: 183.8 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.2 g

View full nutritional breakdown of Yummy Pumpkin Chocolate Chip Muffins calories by ingredient
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Yummy Pumpkin Chocolate Chip Muffins

Submitted by: LORI13A

Introduction

Got this from a Nestle Toll House recipe booklet. My children and grand children love these muffins. I've also successfully substituted alternative flours and dairy alternatives. I normally make these with 2 tsp ground flaxseed cooked in 6 tsp water for the 2 eggs. Got this from a Nestle Toll House recipe booklet. My children and grand children love these muffins. I've also successfully substituted alternative flours and dairy alternatives. I normally make these with 2 tsp ground flaxseed cooked in 6 tsp water for the 2 eggs.
Number of Servings: 24

Ingredients

    3 cup Wheat flour, white, all-purpose, unenriched
    1 cup Granulated Sugar
    3 tsp Baking Powder
    1 tsp Salt
    1 tsp Cinnamon, ground
    2 large egg whites
    1.75 cup Pumpkin, canned, without salt
    1 1/2 cup Milk, canned, evaporated, nonfat
    1/4 cup Butter, unsalted
    1/4 cup Honey
    1 1/2 cup Semisweet chocolate chips
    1/2 cup Walnuts, chopped

    Nutrition Facts
    24 Servings

    Amount Per Serving
    Calories 208.2
    Total Fat 7.2 g
    Saturated Fat 3.4 g
    Polyunsaturated Fat 1.4 g
    Monounsaturated Fat 1.9 g
    Cholesterol 5.8 mg
    Sodium 183.8 mg
    Potassium 162.4 mg
    Total Carbohydrate 34.2 g
    Dietary Fiber 1.8 g
    Sugars 19.9 g
    Protein 4.2 g

    Vitamin A 58.3 %
    Vitamin B-12 0.7 %
    Vitamin B-6 2.2 %
    Vitamin C 1.7 %
    Vitamin D 3.2 %
    Vitamin E 2.2 %
    Calcium 9.5 %
    Copper 8.3 %
    Folate 2.7 %
    Iron 5.7 %
    Magnesium 7.3 %
    Manganese 16.5 %
    Niacin 2.0 %
    Pantothenic Acid 2.9 %
    Phosphorus 9.1 %
    Riboflavin 4.9 %
    Selenium 9.2 %
    Thiamin 3.0 %
    Zinc 3.7 %

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Directions

Combine flour, sugar, baking powder, cinnamon and salt in medium bowl.

Beat egg whites in large bowl. Mix in pumpkin, evaporated skimmed milk, butter and honey. Stir in morsels. Stir in flour mixture just until moistened. Spray 24 muffin cups with cooking spary. Spoon batter into cups, filling almost full. Sprinkle with walnuts.

Bake in preheated 375 degree oven for 20 to 25 minutes. Cool for 5 minutes; remove from pan. Serve warm.

Number of Servings: 24

Recipe submitted by SparkPeople user LORI13A.






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