Lite or Light Pumpkin Chocolate Chip Muffins

From: Lori in NC

On Nov 21, 2009

Yum! I used Splenda, and Hershey's cinnamon chips instead of chocolate. Excellent warm with a glass of milk. Thanks for posting!

From: Dawni

On Nov 14, 2009

Very tasty! My kids love these. I use half whole wheat flour for the flour and cut the sugar to 1 cup. I used Pan Release, Professional Pan Coating (Better Than Pam Spray!) for nonstick coating and it works like a dream. I used the rubber muffin pans and cooked 6 in the microwave for 3 minutes. It says you shouldn't need non stick coating in the rubber pans but I always have issues so the non stick stuff works better than paper wrappers. Enjoy!!

From: hayleyosm

On Nov 1, 2003

These were delicious! Quite a hit with my grandchildren. I would recommend refrigerating them for at least a day after baking before serving them--much more flavorful than right out of the oven.

From: Chef #1358804

On Aug 21, 2009

This is the BEST muffin recipe ever! I modify it to make it even healthier and the muffins always come out light and fully and delicious. I use a combination of whole wheat flour, flax meal and oatmeal for the flour and a combo of mashed bananas and maybe only 1 tbps of canola oil. I add blueberries, walnuts and a small amount of chocolate. Sometimes I also add shredded zucchini. My kids, husband and all of our friends love these! Fail proof!