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Chocolate Chip Pumpkin Muffins

Diabetic Chocolate Chip Pumpkin Muffins Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Pumpkin and chocolate are combined in these easy-to-make muffins.

Yield: 12 servings
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Ingredients

  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 2 eggs, beaten
  • 1 tablespoon molasses
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup Equal Spoonful or Granulated*
  • 1 teaspoon baking powder
  • 1 teapoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips

    * May substitute 24 packets Equal sweetener

Directions

  1. Lightly spray 12 muffin cups or line with paper-liners; set aside.
  2. 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.
  3. Gradually add dry ingredients to pumpkin mixture until all ingredients are just moistened. Stir in chocolate chips.
  4. Spoon batter into muffin cups, filling 3/4 full. Bake in preheated 375 F oven 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.

Nutritional Information (Per Serving)
Calories:238
Protein:3g
Sodium: 256 mg
Cholesterol:35 mg
Fat: 12g
Carbohydrates: 30g
Exchanges: 2 starch, 2 fat

Source:Equal®



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