Last week, I made these delicious muffins for my coworkers as part of our Pre-Thanksgiving breakfast. They were a hit! My boyfriend, who plays and excellent guinea pig, couldn’t even tell that they are somewhat healthy for you. That’s right! Despite the name of this recipe, I was able to create a delicious yet somewhat healthy muffin that can be served as either breakfast or dessert. Even though I used regular sugar and chocolate chips, I replaced the vegetable oil with applesauce and the eggs with egg beaters. Each muffin is about 171 calories and has only 3 grams of fat!
The recipe I adapted from Betty Crocker didn’t use chocolate chips (for shame) but instead used dried cranberries. I know that would be a delicious alternative if you don’t like chocolate. Also, I found that they only needed to bake for 18 minutes in my oven. Since every oven is unique, make sure you watch them once they get close to 20 minutes so that you don’t burn the bottoms of them.
I really hope you enjoy these awesome muffins!
- 2 cups all-purpose flour
- ¾ cup sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 can (15 oz.) pure pumpkin
- ½ cup unsweetened applesauce
- ½ cup egg beaters
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
- Heat oven to 400 degrees F. Grease 12 regular-size muffin cups with cooking spray (or shortening) or line with paper baking cups.
- In a large bowl, mix dry ingredients (flour, sugar, baking powder, cinnamon, ginger, pumpkin pie spice and salt).
- Stir in wet ingredients (pumpkin, applesauce, egg beaters and vanilla) just until moistened. Mix in chocolate chips.
- Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove muffins from pan and place on a cooling rack.
- Serve warm and enjoy!