Breakfast

Jumbo Moist Whole Wheat Pumpkin Chocolate Chip Muffins is for Breakfast, Dessert.

Jumbo Moist Whole Wheat Pumpkin Chocolate Chip Muffins takes 5 minutes to prepare.

Jumbo Moist Whole Wheat Pumpkin Chocolate Chip Muffins takes 25 minutes to cook.

Jumbo Moist Whole Wheat Pumpkin Chocolate Chip Muffins makes 20 servings.

The ingredients for Jumbo Moist Whole Wheat Pumpkin Chocolate Chip Muffins are:

1 Bag Hershey's Dark Chocolate chips (could sub raisins in my husband always requests them made this way)
1 1/2 Cups Low fat Yogurt (I use Stonyfield vanilla or plain 1/2 of the 32oz container)
6 Egg whites
3 Cups Bob's Red Mill Organic Graham Whole Wheat flour
2 tsp Baking Soda
2 tsp Baking Powder
2 tsp Pumpkin Pie spice
2 Cups (or 1 15oz can) Pumpkin (Not pumpkin pie filling just canned pumpkin)
1 1/2 Cups Organic Brown Sugar

Here is how you make Jumbo Moist Whole Wheat Pumpkin Chocolate Chip Muffins:

Preheat over to 350.Mix dry ingredients, mix in wet ingredients, add chocolate chips in last and mix until well blended. Spoon 2 good size spoonfuls into each jumbo muffin. Makes about 20 muffins for me we use the industrial size pans though so might make more for normal size muffins. These aren't really "low-cal" but they sure are good!Cook for 25-30 mins or until done.Number of Servings: 20Recipe submitted by SparkPeople user HEALTHYJEN2009.

The nutritional information for Jumbo Moist Whole Wheat Pumpkin Chocolate Chip Muffins is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 209.4

• Total Fat: 5.4 g
• Cholesterol: 0.8 mg
• Sodium: 213.8 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 2.6 g
• Protein: 4.5 g