Zutaten für Light Pumpkin Chip Muffins
- 2 large eggs
- 1/2 cup vegetable oil
- Unsweetened Applesauce
- Pumpkin
- 1 cup granulated sugar (or substitute with a sugar alternative to reduce points)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- Semi Sweet Chocolate Chips
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Zubereitung von Light Pumpkin Chip Muffins
- Preheat oven to 400°F (200°C). Line a muffin tin with 24 paper liners or grease well.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, and sugar until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Fill each muffin cup generously about ¾ full.
- Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
53g
Fat
9g
Carbs
9g
