Ingredients for Pumpkin Choc Chip Muffins
- Cooked Pumpkin
- Applesauce
- 1/2 cup Splenda (or sugar substitute)
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Clove
- 1/2 teaspoon baking powder
- 1 cup chocolate chips
- 1/4 cup flaxseeds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Choc Chip Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Choc Chip Muffins
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 cup pumpkin puree, 1/4 cup applesauce, 1/2 cup Splenda (or sugar substitute of choice), 1 teaspoon vanilla extract, and 2 large egg whites.
- In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chocolate chips and 1/4 cup flaxseeds.
- Fill each muffin cup about 2/3 full.
- Bake for 15-20 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
9 g
Sugar
51g
Fat
6g
Carbs
13g