Makes 12 Servings
1 cup canned pumpkin
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
4 egg whites, beaten
1 tablespoon molasses
1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup Equal Spoonful
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
Preheat oven to 375°F. Line 12 muffin cups with paper liners; set aside. Combine pumpkin, oil, applesauce, eggs and molasses in a large bowl. Combine flours, Equal, baking powder and soda, cinnamon, cloves and salt in a separate bowl. Gradually add dry ingredients to pumpkin mixture until all ingredients are just moistened. Stir in chocolate chips. Spoon batter into prepared muffin cups, filling 3/4 full. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Calories 218
Protein 4g
Carbohydrates 25g
Fat 12g
Cholesterol 0mg
Sodium 268 mg
The post Chocolate Chip Pumpkin Muffins appeared first on Aspartame.
Do you have questions about low-calorie sweeteners? Want to learn more about maintaining a healthy lifestyle? You asked and we listened. Our resident Registered Dietitians answered the most popular questions about low-calorie sweeteners.
