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Pumpkin Chocolate Chip Muffins Ingredients
INGREDIENTS:
- 1 and 1/3 cup KODIAK CAKES BUTTERMILK FLAPJACK PANCAKE MIX or KRUSTEAZ PROTEIN PANCAKE MIX, BUTTERMILK WHOLE GRAIN FLOUR
- 3/4 cup canned pumpkin purée
- 1 large egg or 2 large egg whites
- 1 Tbsp vanilla extract
- 1/2 – 3/4 cup water ( give or take depending on the batter consistency)
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 3 Tbsp sugar substitute ( I use LAKANTO MONKFRUIT CLASSIC)
- 1 tsp baking powder
- 60 Sugar-free chocolate chips (about 5 chips per muffin)- I use LILY’S NO SUGAR ADDED MILK CHOCOLATE CHIPS or dark chocolate chips or CHOCZERO MILK CHOCOLATE CHIPS
DIRECTIONS
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- Preheat the oven to 350 degrees and use a MUFFIN TIN, like a full-size muffin tin with 12 liners
- In a medium bowl add pumpkin purée, egg, water, extract, and sugar substitute. Stir well.
- In a separate bowl combine pancake mix, pumpkin spice and cinnamon baking powder.
- Add dry ingredients to the wet slowly as you stir. Stir just until combined. Then fold in 1/2 of the no-sugar-added chocolate chips.
- Pour into muffin foil liners (or spray the muffin tin with non-stick cooking spray). Add 5-6 (no sugar added) chocolate chips on top of each muffin.
- Bake for 15-18 minutes or until an inserted knife or toothpick comes out clean.
Servings: Makes 12 full-size muffins
1 Point for 1 muffin
TIPS:
- I recommend using either foil muffin liners or spraying the muffin tin with non-stick cooking spray. The paper muffin liners tend to stick to the batter.
- Store in an airtight container.
- The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. The points value can vary depending on the brand of sugar substitute that you will choose to use for this recipe. Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent of real sugar that is recommended on the back of the sugar substitute package.
Yield: 12
One Point Weight Watchers Pumpkin Chocolate Chip Muffins Recipe
These One Point Weight Watchers Pumpkin Chocolate Chip Muffins are made with whole grains, and are perfect for breakfast, afternoon snacks, or dessert!
Prep Time
5 minutes
Cook Time
18 minutes
Total Time
23 minutes
Ingredients
- 1 and 1/3 cup KODIAK CAKES BUTTERMILK FLAPJACK PANCAKE MIX or KRUSTEAZ PROTEIN PANCAKE MIX, BUTTERMILK WHOLE GRAIN FLOUR
- 3/4 cup canned pumpkin purée
- 1 large egg or 2 large egg whites
- 1 Tbsp vanilla extract
- 1/2 – 3/4 cup water ( give or take depending on the batter consistency)
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 3 Tbsp sugar substitute ( I use LAKANTO MONKFRUIT CLASSIC)
- 1 tsp baking powder
- 60 Sugar-free chocolate chips (about 5 chips per muffin)- I use LILY’S NO SUGAR ADDED MILK CHOCOLATE CHIPS or dark chocolate chips or CHOCZERO MILK CHOCOLATE CHIPS
Instructions
- Preheat the oven to 350 degrees and use a MUFFIN TIN, like a full-size muffin tin with 12 liners
- In a medium bowl add pumpkin purée, egg, water, extract, and sugar substitute. Stir well.
- In a separate bowl combine pancake mix, pumpkin spice and cinnamon baking powder.
- Add dry ingredients to the wet slowly as you stir. Stir just until combined. Then fold in 1/2 of the no-sugar-added chocolate chips.
- Pour into muffin foil liners (or spray the muffin tin with non-stick cooking spray). Add 5-6 (no sugar added) chocolate chips on top of each muffin.
- Bake for 15-18 minutes or until an inserted knife or toothpick comes out clean.
Notes
Servings: Makes 12 full-size muffins
1 Point for 1 muffin
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 75Total Fat: 41gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 32mgSodium: 227mgCarbohydrates: 60gFiber: 8gSugar: 1gProtein: 6g
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