Weight Watchers Pumpkin Chocolate Chip Muffins
These One Point healthy pumpkin chocolate chip muffins are made with whole grains, and are perfect for breakfast, afternoon snacking or dessert! This is very delicius <3 <3
1-2 PersonalPoints™ for one muffin
Nutrition Information: Amount Per Serving: CALORIES: 72TOTAL FAT: 2gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 16mgSODIUM: 111mgCARBOHYDRATES: 11gNET CARBOHYDRATES: 8gFIBER: 3gSUGAR: 1gPROTEIN: 4g
PREP TIME5 minutes
COOK TIME18 minutes 15 seconds
TOTAL TIME23 minutes 15 seconds
Ingredients
- 1 and 1/3 cup Kodiak Cakes buttermilk flapjack pancake mix ( you can substitute the Kodiak with Krusteaz Protein Pancake Mix, Buttermilk or any other pancake mix-keep in mind the point values will vary)
- 3/4 cup canned pumpkin purée
- 1 large egg or 2 egg whites
- 1 Tbsp vanilla extract
- 1/2 – 3/4 cup cup water ( give or take depending on the batter consistency)
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 3 Tbsp zero point white sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)
- 1 tsp baking powder
- 60-120 No sugar added chocolate chips ( I use Lily’s milk or dark chocolate chips or ChocZero milk chocolate chips)
Instructions
- Preheat oven to 350 degrees and using a muffin tin. Line a full size muffin tin with 12 liners.
- In a medium bowl add pumpkin purée, egg, water, extract, and sugar substitute. Stir well.
- In a separate bowl combine pancake mix, pumpkin spice, cinnamon. baking powder.
- Add dry ingredients into the wet slowly as you stir. Stir just until combined. Then fold in 1/2 of the no sugar added chocolate chips.
- Pour into muffin foil liners (or spray the muffin tin with non stick cooking spray). Add 5-6 (no sugar added) chocolate chips on top of each muffin.
- Bake for 15-18 minutes or until an inserted knife or toothpick comes out clean.
