Ellen's Pumpkin Chocolate Chip Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups King Arthur White Whole Wheat Flour1 tsp baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground allspice2 large eggs3/4 cup Splenda1 can pumpkin (15 oz)1/4 cup orange juice5 tablespoons I Can't Believe It's Not Butter (stick)1 cup semi sweet chocolate chips
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.
Number of Servings: 12
Recipe submitted by SparkPeople user GMAELLE.
Nutritional Info 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
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