Lowfat PUMPKIN CHOCOLATE CHIP muffins!

Well, being the beautiful month of October, I thought we would continue with PUMPKIN WEEK!
If you haven't checked out yesterday's Turkey Pumpkin Chili, it's a must!
Today I am craving something with chocolate, so I am turning to one of my favorite go-to recipes for some mouth-watering, delectable lowfat PUMPKIN CHOCOLATE CHIP muffins!
I love this recipe because it's vegan (without animal fat, protiens, dairy, etc) and made with applesauce to keep it moist and lower the fat content. AND of course, PUMPKIN! Making it full of fiber, vitamins and nutrients.(did I mention you even sneak some flax seed in?) See so you can have your cake and eat it too! Pair with a lovely green tea this afternoon, and you've got yourself a winning combination, (and a healthy treat!).

Pumpkin Chocolate Chip Muffins (the joy of vegan baking)

1 1/2 tbsp Ground Flaxseed
1/4 cup Water
1/2 cup Granulated Sugar
3/4 cup Unsweetened Applesauce                                        
7 oz canned Pumpkin Puree (1/2 can)
1 1/2 cups White Flour
1/2 tsp Ground Cloves
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 cup Ghirardelli Semi Sweet Chocolate Chips

Directions

Preheat oven to 350 F and lightly grease a muffin pan. Whip together the flaxseed and water. In a large bowl, mix the flaxseed mixture, sugar, applesauce, and pumpkin. In a medium bowl, mix the dry ingredients (flour through baking powder). Mix the wet and dry ingredients until just combined, then fold in the chocolate chips. Pour into muffin pan and bake for 30 minutes or until a toothpick comes out clean.
Number of Servings: 6

 

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 242.7

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 129.8 mg
• Total Carbs: 51.4 g
• Dietary Fiber: 3.2 g
• Protein: 4.6 g