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Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  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
Fat: 12 grams
Sodium: 256 miligrams
Cholesterol: 35 miligrams
Protein: 3 grams
Carbohydrates: 30 grams

Diabetic Exchanges

2 starch, 2 fat

Source: Equal