Favorite Pumpkin Chocolate Chip Muffins
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 193.6
- Total Fat: 9.1 g
- Cholesterol: 23.6 mg
- Sodium: 137.3 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.9 g
- Protein: 3.2 g
View full nutritional breakdown of Favorite Pumpkin Chocolate Chip Muffins calories by ingredient
Introduction
This is my healthier take on the Libby's "Kid's Favorite Chocolate Chip Muffins" I've used spelt flour and added flax, plus cutting the sugar and oil. Try them when you want a decadent but not too costly treat! This is my healthier take on the Libby's "Kid's Favorite Chocolate Chip Muffins" I've used spelt flour and added flax, plus cutting the sugar and oil. Try them when you want a decadent but not too costly treat!Number of Servings: 36
Ingredients
-
1 cup Whole Wheat Flour
2 cups Whole Spelt Flour
2 T Ground Flax Seed
2 t Baking Soda
2 t Baking Powder
2 t Ground Cinnamon
1/2 t Salt
4 large Eggs
3/4 cup Sugar
3/4 cup Canola oil
15 oz Canned Pure Pumpkin
2 cups Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 350 degrees. Grease 36 muffin cups, or line with paper bake cups
Combine dry ingredients in a bowl. Set aside.
Mix eggs and sugar. Add pumpkin and oil. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.
Bake for 20 minutes or until top springs back when lightly touched. Cool in pans on wire racks for five minutes. Remove from pans.
Makes 36 servings/muffins.
Number of Servings: 36
Recipe submitted by SparkPeople user PAPUAMAMA.
Combine dry ingredients in a bowl. Set aside.
Mix eggs and sugar. Add pumpkin and oil. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.
Bake for 20 minutes or until top springs back when lightly touched. Cool in pans on wire racks for five minutes. Remove from pans.
Makes 36 servings/muffins.
Number of Servings: 36
Recipe submitted by SparkPeople user PAPUAMAMA.