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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 57.7
  • Total Fat: 1.2 g
  • Cholesterol: 6.5 mg
  • Sodium: 83.7 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.3 g

View full nutritional breakdown of Whole Wheat Pumpkin Chocolate Chip Mini Muffins calories by ingredient
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Whole Wheat Pumpkin Chocolate Chip Mini Muffins

Submitted by: KARAOKEKITTY

Introduction

When you're craving something sweet, pop one of these little healthy treats When you're craving something sweet, pop one of these little healthy treats
Number of Servings: 36

Ingredients

    1 large egg
    2/3 cup light brown sugar
    1 can of pumpkin puree (not pumpkin pie mix!)
    1 cup skim milk
    1 1/2 cups whole wheat flour
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1 tsp cinnamon
    1 tsp nutmeg
    1/2 tsp pumpkin pie spice
    1/2 cup mini chocolate chips

Directions

Preheat oven to 400.

Using an electric mixer, beat egg with brown sugar until smooth. Add pumpkin and milk, mix. Add baking soda, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice to wet ingredients. Mix well. Slowly add in whole wheat flour, mix until well combined. Fold in mini chocolate chips.

Spray a nonstick mini muffin pan with cooking spray. Fill muffin tins 2/3 - 3/4 full. Bake for 10-15 minutes until a toothpick poked into the muffin center comes out clean. Allow to cool in muffin tins for 5-10 minutes. Remove from muffin tins and completely cool (if you can wait that long before eating one!).

(Note: you can use standard size muffin tins, fill standard muffin tins 1/2 full, you should get about 18 muffins out of this recipe).

Number of Servings: 36

Recipe submitted by SparkPeople user KARAOKEKITTY.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Love these. Had no problem with the baking at all. I made regular muffins in a 12 cup pan and increased the baking time to about 20 mins at 375. Everyone loves them! - 9/25/07

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  • Incredible!
    1 of 1 people found this review helpful
    Really yummy! I did make some changes this time - I was in a full fledge "chocolate mode", so I replaced 1/4 cup of flour with cocoa powder. And because of this, I replaced the spices with one additional Tbl of flour to fill in the bulk. 24 (full) mini muffins @ 19 minutes, and 2 muffins @ 21 min - 2/2/12

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  • So far so good. Think the problem with mushy recipes has to do with the amount of pumpkin. I used a large can, but doubled everything else. Let you know how it turns out :) - 10/26/12

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  • I love these muffins! - 10/11/12

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  • how much pumpkin please help - 3/9/12

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  • A new favorite! These are delicious, made them just as directed and had no problems with them baking properly. Will absolutely make these many times over. - 10/25/11

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  • Realy good - 8/1/11

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  • Mushy in the middle. - 11/21/10

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  • Easy to make. Moist. - 10/30/10

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  • Thanks for a recipe without splenda! - 6/13/09

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  • I'd really like to make this recipe, but I'm wondering about the can of pumpkin. My can has 29 oz. in it. My pumpkin bread recipes all call for maybe a 1/2 c. or a cup, no more. How much pumpkin should I use for these? - 12/11/08

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  • DO NOT LIKE THIS AT ALL... the recipe didn't work at all. We ended up having to add white flour to make the recipe work. My mom & I thought it might have been my oven.no.. we made them in hers & they still were complete mush in the middle & didn't rise.WE added Baking soda/powder didn't help. - 9/22/07

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  • Personally, I would prefer more spices added, which is an easy change. Very moist and flavorful. - 9/2/07

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  • These are very moist and creamy- I used egg whites and 1/4 cup of chopped pecans- The chocolate chips are the best part. Will def. make them again. - 4/21/07

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