Ingredients:
2 Cups Sugar
2 Cups Canned Pumpkin
1/2 Cup Canola Oil
1/2 Cup Fat-Free Vanilla Pudding
4 Large Egg Whites
3 Cups All-Purpose Flour
2 tsp Ground Cinnamon
1 1/4 tsp Salt
1 tsp Baking Soda
2 Cups Semisweet Chocolate Chips
Cooking Spray
Directions:
Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into measuring cups; level with a knife and pour into a medium bowl. Add cinnamon, salt and baking soda to the flour and stir well with a whisk. Add flour mixture to pumpkin mixture, stirring until just combined. Stir in chocolate chips.
Coat 2 muffin pans with cooking spray and spoon 1/4 Cup of mixture into each muffin hole. Bake at 350 for about 22 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack and then remove from pans. Enjoy! Makes 24 muffins.
A friend of mine gave me this recipe a few years ago and it has been a fall favorite for this non pumpkin eating family ever since. Her original recipe was to make this as loaf bread (using two 8 X 4 inch loaf pans), but I found that my family enjoyed the muffins more and they’re easier for packing in lunches. Either way–they are FANTASTIC! (If you make as loaves increase the baking time to 1 hour 15 mins.)
For those in need of visual aides, here you go:
The Ingredients
Four mixture and Pumpkin mixture
Mixed together
Ready to go in the oven
All done! Smells heavenly!
One last thing–I have been following the Trim Healthy Mama eating plan for a little over a year now (If you’re not familiar with them–click the link and check them out). I adjusted this recipe to make it an S. All of their recipes are sugar free, gluten free and low carb too–so if you are trying to watch your waste line or have a gluten intolerance–here’s the adjusted recipe:
Ingredients:
1 Cup Trim Healthy Mama Super Sweet Blend (or any Stevia blend sweetener–I use Pyure)
2 Cups Canned Pumpkin
1/2 Cup Coconut Oil
1/2 Cup Sugar Free Pudding (I make my own from the Trim Healthy Mama Cookbook)
4 Large Egg Whites
2 1/2 Cups Trim Healthy Mama Baking Blend or make your own–this recipe is on my Pinterest Page
2 tsp Ground Cinnamon
1 1/4 tsp Salt
1 tsp Baking Soda
1 Cup Stevia sweetened baking chips (I use Lily’s brand)
Cooking Spray
Directions:
Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into measuring cups; level with a knife and pour into a medium bowl. Add cinnamon, salt and baking soda to flour and stir well with a whisk. Add flour mixture to pumpkin mixture, stirring just combined. Stir in chocolate chips.
Coat 2 Muffin Pans with cooking spray and spoon 1/4 Cup of mixture into each muffin hole. Bake at 350 for about 22 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack and then remove from pans. Enjoy! Makes 22ish muffins. Just an FYI–I have not perfected the use of baking blends vs. flour. My baked goods always come out a little lumpy and not as attractive, but they still taste DELICIOUS! (I am open to any pointers from any of you more practiced with the use of baking blends)
Voila! I hope you enjoy this season of baking and eating, cooler weather, and more baking and eating. I know I sure do!
