Pumpkin Chocolate Chip Muffins
Make a Joyful Table Cookbook, page 290
Here's another terrific use for canned pumpkin, that often-forgotten veggie sitting patiently in the pantry, just waiting for you to make it a star! You'll be delighted at how the tiny chocolate chips melt beautifully and deliver an astonishing amount of yumminess.
2 1/4 cups all-purpose flour
1 (4 serving size) package Jell-o sugar-free instant vanilla pudding mix
1/4 cup Brown Sugar Twin
2 tablespoons pourable Sugar Twin
2/3 cup Carnation nonfat dry milk powder
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (1 ounce) mini chocolate chips
1/4 cup (1 ounce) chopped walnuts
2 cups (one 15-ounce can) pumpkin
1 egg or equivalent in egg substitute
3/4 cup Yoplait plain fat-free yogurt
1 tablespoon vegetable oil -- plus 1 teaspoon vegetable oil
Preheat oven to 350º F. Spray a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry pudding mix, Brown Sugar Twin, dry milk powder, pumpkin pie spice, baking powder, and baking soda. Stir in chocolate chips and walnuts. In a small bowl, combine pumpkin, egg, and yogurt, and the vegetable oil. Mix gently to combine. Add pumpkin mixture to flour mixture. Mix just until combined. Evenly divide batter among prepared muffin wells. Bake for 25 to 35 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack.
Serving size (1 muffin)
Each serving equals:
HE: 1 Bread, 1/2 Fat, 1/3 Vegetable, 1/4 Skim Milk, 1/4 Slider, 4 Opt. Cal.
172 Cal, 4g Fat, 6g Pro, 28g Carb, 243mg Sod, 116mg Calc, 2g Fib
Diabetic Exchanges: 2 Starch/Carbohydrate
WW: 3 Points per serving