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Whole Wheat Pumpkin Chocolate Chip Muffins


Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.













Low in Saturated Fat, Trans-fat Free, Low Sodium


¾ cup sugar
¼ cup vegetable oil
2 large eggs
¾ cup canne pumpkin purée
puree, or homemade
¼ cup water
1 ½ cup whole-wheat pastry flour
regular whole wheat flour works fine too
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cloves, ground
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup chocolate chips (semi-sweet)


Preheat oven to 400℉ (200℃).

Grease muffin tins with butter or cooking spray or line with paper liners.

Combine together sugar, oil, eggs in a large bowl (you can use a stand mixer here, if desired).

Stir in pumpkin and water.

In different bowl mix together the dry ingredients.

Add to wet mixture in batches to incorporate fully.

Stir in chocolate chips.

Fill muffin cups ⅔ full with batter.

Bake in preheated oven for 20 to 25 minutes until a wooden stick inserted comes out clean.

Cool for a few minutes, serve warm, or cool on a wire rack completely and store at an air-tight container.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 16830% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 85mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 48% Vitamin C 1%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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