These muffins are delicious, a perfect snack for the lunch box or after school. I’ve modified it many times, and no matter what, they always come out tasty. And the chips? Everyone knows that dark chocolate is good for you, so relax, indulge!
2 cups sugar (or 1c brown and 1c white sugar or even less white is fine)
2 cups pureed pumpkin
1/2 cup canola oil (use applesauce instead; or try 1/4 c oil + 1/4 ground flax seed meal–very healthy and keeps the muffins super moist.)
1/2 cup fat-free vanilla pudding –(or skip pudding and add flax to keep moist)
4 large egg-whites (or 3 whole eggs=more hefty)
3 cups all purpose flour (I do 1 c brown and 2 c white)
2 teaspoons ground cinnamon
1 1/4 teaspoon salt
1 teaspoon baking soda
1 cup dark choc chips (nuts if not for school, oats work too)
1. Preheat oven to 350
2. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lighly spoon flour into dry measuring cups, level with a knife. Combine flour, cinnamon, salt and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in choc chips.
3. Spoon batter into 2 (8×4 -inch) loaf pans coated with cooking spray. Bake at 350 for 45 minutes or until a wooden pick inserted in the center comes out clean.
4. Or–spoon half into 24 mini-muffins and bake for about 25 minutes. We do 24 mini-muffins which are perfect kid snack size, and one loaf.
Cool 10 minutes in pans on a wire rack, and remove from pans.