Pumkin Muffins – Lighter Version

pumpkin-muffin

Healthy Pumpkin Chocolate Chip Muffins

1 15-oz can pumpkin
1/2 c applesauce (or 1 individual applesauce cup)
2 large eggs
1 tsp vanilla
1/4 c packed brown sugar
1 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
2 pinches (or shakes) nutmeg
1 pinch allspice
1 pinch cloves
2 pinches ginger
1 pinch salt
3/4 c dark chocolate chips

  1. Mix all but chocolate chips.
  2. Stir in chocolate chips before baking.
  3. Line or spray muffin tin for 12 muffins. Fill muffin tin.
  4. Bake at 350°F for 2min and then switch to 325°F and bake for 20min or until a toothpick comes out clean. Allow to cool for 3-5 minutes before switching to a cooling rack.
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About Rachel

Owner @ Brown Box Organics.
This entry was posted in Pumpkin and tagged . Bookmark the permalink.

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