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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 182.9
  • Total Fat: 9.6 g
  • Cholesterol: 35.1 mg
  • Sodium: 293.5 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.1 g

View full nutritional breakdown of Ellen's Pumpkin Chocolate Chip Muffins calories by ingredient
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Ellen's Pumpkin Chocolate Chip Muffins

Submitted by: GMAELLE

Introduction

A delicious breakfast treat; splenda keeps the calories down. Serving size is 1 muffin. Main ingredients are pumpkin and whole wheat flour. Nuts and raisins could substitute for the chocolate chips. At 184 calories per muffin, these are a delicious treat. My son is especially fond of these, with a glass of milk, for breakfast. A delicious breakfast treat; splenda keeps the calories down. Serving size is 1 muffin. Main ingredients are pumpkin and whole wheat flour. Nuts and raisins could substitute for the chocolate chips. At 184 calories per muffin, these are a delicious treat. My son is especially fond of these, with a glass of milk, for breakfast.
Number of Servings: 12

Ingredients

    1 1/2 cups King Arthur White Whole Wheat Flour
    1 tsp baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/4 teaspoon ground allspice
    2 large eggs
    3/4 cup Splenda
    1 can pumpkin (15 oz)
    1/4 cup orange juice
    5 tablespoons I Can't Believe It's Not Butter (stick)
    1 cup semi sweet chocolate chips

Directions

In a large bowl,, melt I Can't Believe It's Not Butter in the microwave. Remove from microwave and add orange juice, eggs, and spenda. Beat well by hand. Add canned pumpkin and mix well. Add all other dry ingredients except chocolate chips and mix by hand. Fold in chocolate chips. Spray a muffin tin with vegetable cooking spray; spoon mixture into cups. Makes 12 muffins. Bake at 350 degrees for 15 - 18 minutes. You will need to use a toothpick to check for doneness as they don't really brown if you use Spenda. Let cool in tin for 5-7 minutes after baking, then remove and place on rack. If you wanted to cut down on the sugars in this recipe, you might want to substitute 1/2 cup of raisins plus 1/2 cup of chopped pecans for the chocolate chips.

Number of Servings: 12

Recipe submitted by SparkPeople user GMAELLE.






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