Lite Or Light Pumpkin Chocolate Chip Muffins Recipes

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PUMPKIN CHOCOLATE CHIP MUFFINS



Pumpkin Chocolate Chip Muffins image

Everyone I have ever served these to rants about them. I have made some modifications to make them a little healthier. That recipe is Recipe #2509. Either way though, we love them. (Recipe updated to add vanilla, more cinnamon and reduce oil slightly (original calls for 1 1/2 cups oil) since we prefer them with these alterations.)

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 30m

Yield 30 muffins

Number Of Ingredients 11

4 eggs
2 cups sugar
1 (16 ounce) can pumpkin
1 teaspoon vanilla extract
1 1/4 cups vegetable oil (yes, 1 1/4 cups)
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semi-sweet chocolate chips (Regular or mini, I like mini best)

Steps:

  • In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
  • Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups 3/4 full.
  • Bake at 400 F for 16-20 minutes.
  • Let cool before taking out of pan.

Nutrition Facts : Calories 246.4, Fat 13.3, SaturatedFat 3.4, Cholesterol 24.8, Sodium 196.9, Carbohydrate 31.4, Fiber 1.2, Sugar 19.8, Protein 2.8

PUMPKIN CHOCOLATE CHIP MUFFINS



Pumpkin Chocolate Chip Muffins image

These lighter Pumpkin Chocolate Chip Muffins are the best fall treat, loaded with lots of chocolate and pumpkin flavor!

Provided by Geri

Categories     Breakfast     Dessert

Time 40m

Number Of Ingredients 13

2 tbsp light butter
6 tbsp sugar
1 cup canned pumpkin puree
1 egg
1/2 cup unsweetened apple sauce
1/3 cup almond milk or nonfat milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 tsp pumpkin pie spice
6 tbsp mini semi-sweet chocolate chips, divided

Steps:

  • Preheat oven to 350ºF. Coat regular-sized muffin molds with cooking spray.
  • Beat together light butter and sugar. Beat in pumpkin, apple sauce, egg, vanilla, and milk.
  • In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • Gently fold in flour mixture to wet mixture, being sure not to over mix. Gently fold in 4 tbsp of chocolate chips, reserving 2 tbsp to sprinkle on top.
  • Divide batter among muffin pans. Sprinkle remaining chocolate chips evenly over the top of each muffin.
  • Bake until a toothpick inserted into center comes out clean, about 22-26 minutes. Let cool in muffin mold for 5 minutes if using silicon. If using an aluminum pan, let cool for 15 minutes before. removing to cool completely.

Nutrition Facts : Calories 153 kcal, Carbohydrate 25 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS



Light Pumpkin Chocolate Chip Muffins image

You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.

Provided by Brinna

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 16

Number Of Ingredients 14

cooking spray
1 (15 ounce) can pumpkin puree
1 egg
⅔ cup white sugar
¼ cup vegetable oil
½ cup applesauce
2 teaspoons vanilla extract
2 cups all-purpose flour
1 (1 ounce) package sugar-free instant vanilla pudding mix
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (6 ounce) package semisweet chocolate chips, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
  • Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
  • Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 7.1 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 427.9 mg, Sugar 15.9 g

PUMPKIN MUFFINS RECIPE



Pumpkin Muffins Recipe image

Extra moist and fluffy pumpkin muffins recipe. This pumpkin spice muffin is incredibly delicious.

Provided by Kelsey

Categories     Desserts

Time 35m

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1 15 ounce can pure pumpkin puree
1 cup of granulated sugar
1/2 cup brown sugar
2 eggs (room temperature)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup vegetable oil
1 teaspoon vanilla

Steps:

  • Start by preheating your oven to 350 degrees. Then line your muffin pan with liners.
  • In a stand mixer whip up your pumpkin puree, both sugars eggs, oil, vanilla until creamy texture.
  • Grab a separate bowl and add in your flour, salt, baking soda, and mix.
  • Then slowly pour the dry into the wet until blended.
  • Pour your pumpkin batter into each muffin liner. Fill about 3/4 full.
  • Bake 18-22 minutes or until you can stick toothpick in and it comes out clean.

Nutrition Facts : ServingSize 1 g, Calories 266 kcal, Carbohydrate 41 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 209 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 9 g

LIGHT CHOCOLATE CHIP MUFFINS



Light Chocolate Chip Muffins image

This is a great recipe for lower-fat chocolate chip muffins. The texture and flavor is just right. The recipe is from a book called Dr. Cookie.

Provided by Chris from Kansas

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 10

2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup sugar
2 tablespoons margarine, melted
1 cup skim milk
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips
cinnamon-sugar mixture (optional)

Steps:

  • Preheat oven to 400°F.
  • Coat a 12-muffin tin with nonstick cooking spray.
  • Whisk the flour with the baking powder and salt and set aside.
  • Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
  • Add the milk and vanilla and beat again.
  • Mix the flour and chocolate chips into the batter by hand just until combined.
  • Spoon the batter into the muffin cups so that each is about two-thirds full.
  • Top each muffin cup with cinnamon/sugar mixture, if desired.
  • Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
  • Cool in the tin set on a wire rack for about 10 minutes.
  • Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.

LITE OR LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS



Lite or Light Pumpkin Chocolate Chip Muffins image

Make and share this Lite or Light Pumpkin Chocolate Chip Muffins recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 33m

Yield 24 muffins

Number Of Ingredients 11

4 eggs
1/2 cup oil (or substitute applesauce for this too)
1 cup unsweetened applesauce
1 (16 ounce) can pumpkin
1 1/2 cups sugar
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semisweet mini chocolate chips

Steps:

  • Mix first 5 ingredients together; separately, mix dry ingredients.
  • Blend the two mixtures together, fold in chips.
  • Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
  • Bake at 400 degrees F. for 16-20 minutes.

Nutrition Facts : Calories 235.4, Fat 9.8, SaturatedFat 3.4, Cholesterol 31, Sodium 246.3, Carbohydrate 36.2, Fiber 1.6, Sugar 21.5, Protein 3.5

PUMPKIN CHOCOLATE CHIP MUFFINS



Pumpkin Chocolate Chip Muffins image

These muffins are my favorite! They are also relatively healthy, made with whole wheat flour. They can be made vegan by replacing the chocolate chips with carob chips. I adapted this recipe from the Vegan Lunch Box web site

Provided by death_by_parsnip

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1 cup canned pumpkin
1/2 cup water
1/4 cup canola oil
2 tablespoons ground flax seeds
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup whole wheat pastry flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup chocolate chips or 1/3 cup carob chips
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

  • Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
  • Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
  • In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
  • Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
  • Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.

Nutrition Facts : Calories 230.2, Fat 10, SaturatedFat 1.6, Sodium 230.8, Carbohydrate 34.6, Fiber 3.6, Sugar 20.1, Protein 3.7

LIGHT PUMPKIN MUFFINS



Light Pumpkin Muffins image

from Cooking Light Magazine. Yummy and relatively guiltless. Makes big, fluffy muffins with a slightly crispy top. 3 WW points per muffin for those who keep track.

Provided by jenpalombi

Categories     Quick Breads

Time 35m

Yield 18 serving(s)

Number Of Ingredients 16

2 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup nonfat sour cream
1/3 cup nonfat milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Steps:

  • Preheat oven to 375°.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
  • Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
  • Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
  • Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

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