Pumpkin Chocolate Chip Muffins

Servings - 10-12 muffins   Serving size - 1 muffin   Points Plus per Serving - 6 Points+

(Based on a yield of 10 muffins) Calories - 201.3,   Total Fat - 6.1g,   Carbs - 38.7g,   Protein - 3.2g,   Fiber - 1.8g


1/2 cup unbleached all purpose flour

1/2 cup whole wheat pastry flour

1 TBS pumpkin pie spice

1 tsp. baking soda

1/4 tsp. salt

1/2 cup packed, dark brown sugar

3/4 cup pure pumpkin puree

1/4 cup 1% milk

2 TBS canola oil

2 TBS molasses

1 large egg, slightly beaten

1 tsp. pure vanilla extract

1/2 cup mini semi-sweet chocolate chips


  1. Heat oven to 400 degrees F.  Line a standard sized muffin tin with paper liners or spray with cooking spray.  
  2. In large bowl, sift together the flours, pumpkin pie spice, baking soda and salt.  Add in the brown sugar and stir to combine.  Make a well in the center.  
  3. In a large glass measure or bowl, combine the pumpkin puree, milk, canola oil, molasses, egg, and vanilla extract.  Whisk to combine.  Pour the wet ingredients into the well you made in the dry and stir until just combined.  (If batter seems dry, add a tbs or more of milk so that all the flour is incorporated)
  4. Fold in the mini chocolate chips
  5. Divide evenly amongst prepared muffin tin wells.  
  6. Bake at 400 degrees F for 15-20 minutes, or until a toothpick inserted into center comes out clean.  Transfer to a wire rack to cool completely, although they are delicious when enjoyed while still warm.  

Adapted from Allrecipes