Pumpkin Chip Muffins
A moist delicious Pumpkin Chip Muffins made from scratch. Full of fall flavor with chocolate chips baked right in. This muffin is only 168 calories per muffin and a perfect recipe to make when you don’t want to mix together a can of pumpkin with cake mix for the low calorie effect.

A perfect fall breakfast. I found a recipe for Pumpkin Muffins II on allrecipes.com and adapted it to fit the Weight Watcher’s Points Plus Plan.  You can eat two of these for breakfast, or one for a snack later in the day, and it doesn’t hurt your points bank!

Pumpkin Chip Muffins

I reduced the sugar, added more pumpkin, used egg whites instead of eggs, and added about 1/2 cup of semi-sweet chocolate chips to give it a little “somthin-somethin”.   Definitely a winner.  They went to work and the container was empty before I had a chance to go and grab one.  Fortunately I had wrapped up one at home for me to have later, or I wouldn’t have had a chance to try them!

Pumpkin Chip Muffins
Quick, easy and delicious.  If you’re looking for a taste of pumpkin and don’t want to go the cake mix/pumpkin route then these muffins are the way to go!
Pumpkin Chip Muffins (WW Points included)
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
  • 2-1/3 cups Pumpkin puree, canned
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • 1/3 cup vegetable oil
  • 3 cups flour
  • 1-1/2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Blend flour through salt together and set aside.
  3. Combine Pumpkin through vegetable oil and blend together until well incorporated.Fold wet ingredients into dry until mixture is just combined.
  4. Fold in Chocolate Chips.
  5. Divide between 24 muffins cups lined with cupcake liners.
  6. Bake 20 minutes or until toothpick comes out clean when inserted into center of muffin.
  7. [img src=”https://grumpyshoneybunch.com/wp-content/uploads/2012/10/label-25-184×300.png” width=”184″ height=”300″ class=”alignleft size-medium” title=”label (25)”]

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

3 Comments

  1. bellini October 12, 2012 at 12:20 pm - Reply

    Good to now that we still have our sweets with something so seasonal and delicious Shelby.

  2. Lana@Never Enough Thyme October 13, 2012 at 11:20 pm - Reply

    I just love all the pumpkin treats this time of year. These muffins really look so delicious. I'm definitely going to try them.

  3. […] acorn squash in place of pumpkin and make this recipe for Pumpkin Chip Muffins. These are so soft and tender not to mention […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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