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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 67.2
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 198.3 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.3 g

View full nutritional breakdown of Pumpkin Choco-Chip Muffins calories by ingredient
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Pumpkin Choco-Chip Muffins

Submitted by: LABYRINTH

Introduction

adapted from VeganBlog adapted from VeganBlog
Number of Servings: 24

Ingredients

    Libbys Pumpkin, canned, 2 cup
    Water, tap, 2/3 c.
    Naturally Yours Fat Free Sour Cream, 2/3 c.
    Flax Seed Meal (ground flax), 1/4 c
    Vanilla Extract, 2 tsp
    Gold Medal Better for Bread flour, 3 1/3 c.
    Splenda No Calorie Sweetener, 2 c.
    Baking Powder, 2 tsp
    Baking Soda, 1 tsp
    Salt, 1 tsp
    Cinnamon, ground, 1 tsp
    Nutmeg, ground, 1 tsp
    Pecans, 1 cup, chopped
    Nestles Semi-Sweet Morsels, 1/3 c.

Directions

Preheat to 350. Spray muffins pans with non-stick spray. Used regular size and mini size to gain some to freeze for lunches.

Mix all wet ingredients - pumpkin, water, sour cream, and vanilla. Blend well.

Mix all dry - flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ground flax seed.

Mix wet into dry and blend well. Add morsels and pecans (original recipe called for Vegan carob chips).

After spooning into muffin tins sprinkle top with dash of cinnamon sugar. Bake for 30-35 minutes until center tests clean with toothpick. Cool for5 minutes on wire rack.

Doubled the batch so we could freeze back for lunches and breakfasts.

Number of Servings: 24

Recipe submitted by SparkPeople user LABYRINTH.






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