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!
I reduced the sugar, added more pumpkin, used egg whites instead of eggs, and added about ½ 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!
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!
- 2-⅓ cups Pumpkin puree, canned
- 3 large egg whites
- 2 teaspoons vanilla extract
- ⅓ cup vegetable oil
- 3 cups flour
- 1-½ cups sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup semi-sweet chocolate chips
- Pre-heat oven to 350 degrees.
- Blend flour through salt together and set aside.
- Combine Pumpkin through vegetable oil and blend together until well incorporated.Fold wet ingredients into dry until mixture is just combined.
- Fold in Chocolate Chips.
- Divide between 24 muffins cups lined with cupcake liners.
- Bake 20 minutes or until toothpick comes out clean when inserted into center of muffin.
- [img src="https://grumpyshoneybunch.com/wp-content/uploads/2012/10/label-25-184x300.png" width="184" height="300" class="alignleft size-medium" title="label (25)"]
Lana@Never Enough Thyme
I just love all the pumpkin treats this time of year. These muffins really look so delicious. I'm definitely going to try them.
Good to now that we still have our sweets with something so seasonal and delicious Shelby.