Breakfast

Ellen's Pumpkin Chocolate Chip Muffins is for Breakfast.

Ellen's Pumpkin Chocolate Chip Muffins takes several minutes to prepare.

Ellen's Pumpkin Chocolate Chip Muffins takes 18 minutes to cook.

Ellen's Pumpkin Chocolate Chip Muffins makes 12 servings.

The ingredients for Ellen's Pumpkin Chocolate Chip Muffins are:

1 1/2 cups King Arthur White Whole Wheat Flour
1 tsp baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 large eggs
3/4 cup Splenda
1 can pumpkin (15 oz)
1/4 cup orange juice
5 tablespoons I Can't Believe It's Not Butter (stick)
1 cup semi sweet chocolate chips

Here is how you make Ellen's Pumpkin Chocolate Chip Muffins:

In a large bowl,, melt I Can't Believe It's Not Butter in the microwave. Remove from microwave and add orange juice, eggs, and spenda. Beat well by hand. Add canned pumpkin and mix well. Add all other dry ingredients except chocolate chips and mix by hand. Fold in chocolate chips. Spray a muffin tin with vegetable cooking spray; spoon mixture into cups. Makes 12 muffins. Bake at 350 degrees for 15 - 18 minutes. You will need to use a toothpick to check for doneness as they don't really brown if you use Spenda. Let cool in tin for 5-7 minutes after baking, then remove and place on rack. If you wanted to cut down on the sugars in this recipe, you might want to substitute 1/2 cup of raisins plus 1/2 cup of chopped pecans for the chocolate chips.Number of Servings: 12Recipe submitted by SparkPeople user GMAELLE.

The nutritional information for Ellen's Pumpkin Chocolate Chip Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 182.9

• Total Fat: 9.6 g
• Cholesterol: 35.1 mg
• Sodium: 293.5 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 3.8 g
• Protein: 4.1 g