OK, these muffins are the BOMB! I've had this recipe for years; it's from Cooking Light and it's become a huge favorite in our home. My mom makes dozens at a time and freezes them. Originally, this recipe was intended for loaf cakes but we like doing the muffins since you can freeze them easily. Either way, you're in for a huge treat. I haven't substituted agave yet but I'm sure it would be delicious. These are SO kid proof - B devours them!
2 cups sugar (could definitely be less_
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all purpose OR whole wheat flour
2 teaspoons ground cinnamon
1 1/4 teaspoon salt
1 teaspoon baking soda
1 cup semisweet chocolate chips (if you really wanted to be super healthy, you could use cranberries or raisins in place of the chocolate)
Preheat oven to 350 degrees.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Combine all dry ingredients in separate bowl. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into two loaf pans coated with cooking spray OR into muffin cups. If making muffins, bake at 350 degrees for approximately 30 minutes or until a wooden pick inserted in the center comes out clean. Baking time for two loaves is 1 hour, 30 minutes. Cool 10 minutes in pan before transferring to a wire rack.
Calories: 152
Fat: 5g
Carbs: 26 g
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3 comments:
Oh yah baby! I can not wait to make these!
Also... can you give me some good breakfast ideas? I know it's the most important meal of the day, and it's also the one I have the least time to eat.
Do you have any quick and/or portable breakfast suggestions? I could pack something and eat it once I get into the office too, but aren't you supposed to eat breakfast as close to the time you wake up as possible?
Why am I asking you all of this? Because you are now my expert on healthy living! :-)
Those muffins were SO tasty, and I even used whole wheat flour.
YUM!
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