One of my ALL time favorite fall food is Tearoom Pumpkin Bread. I love it. Papa Train loves it. The boys love it. We love it slathered with cream cheese, and we eat it like a sandwich.
However, my hips don’t love it! So, I came up with a “skinny” version of an old favorite for the rest of the year when you just need a little somethin’ somethin’. This “skinny” version has a lot less oil, half the sugar, and a few chocolate chips. YUM! And you don’t have to wait for fall to enjoy! I make a batch of these a couple of times a month and freeze half (the recipe will make 30 muffins). We eat them as snacks and for breakfast. Oh! And, they are only 130 calories each!!!!!
Skinny Pumpkin Muffins
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
4 eggs slightly beaten
1 cup brown sugar
1/2 cup sugar
3/4 cup applesauce (I use the unsweetened)
1/4 cup oil
1/2 cup + 1 Tbl apple juice
1 tsp vanilla
1 can of pumpkin puree (15 oz.)
1/3 – 1/2 cup of mini chocolate chips
Preheat your oven to 350 degrees. Lightly spray muffin tins with cooking spray. I use 2 pans with 12 cups and 1 pan with 6 cups.
Mix the first four ingredients in a large bowl. In a medium sized bowl, slightly beat the 4 eggs and then add the sugars, applesauce, oil, apple juice and vanilla. Mix well. Add the wet ingredients to the dry ingredients and pour in the can of pumpkin. Mix it all up! Fill the muffin cups a little over half full. Sprinkle chocolate chips on the top of each muffin. Bake for 15 minutes or until a toothpick inserted comes out clean. Enjoy!