Spooky Pumpkin Chip Muffins

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Story Published: Oct 28, 2009 at 6:48 AM PST

Story Updated: Oct 28, 2009 at 7:27 AM PST

 

 

 

Spooky Pumpkin Chip Muffins

The beauty of this recipe is that it is FLOUR FREE
  • 1 cup gluten free pancake mix
  • 2 eggs
  • ½ cup of no or low- fat milk
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt – the only function of salt in a cake is to accentuate or heighten flavor
  • 1 can (16 ounces) organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
  • ½ cup of mini dark chocolate chips
  • 1 tablespoon vanilla extract
 
Prep/Cooking Instructions:
Pre-heat oven to 350°.

Mix dry ingredients according to how they are listed above and upon addition of each new ingredient, mix before adding the next. 
Once ready to bake, pour batter into a greased muffin tin (I use canola oil spray for this). Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Allow to cool so that the chocolate is not too hot for your mouth and you can taste all the flavors.
You can also spread a vanilla or cream cheese frosting to these once cooled (top with a candy corn) or squeeze some into the middle through the bottom for added texture with every bite! (that is if you don’t mind the extra calories- add 100 extra calories for this!)
Store completely cooled muffins in sealable plastic bags in the freezer.
Nutrition Information
CALORIES as I made them- yield 12 muffins:
  • 150 calories each
  •  4 grams of protein
  • 24 grams of carbohydrate
  • 4 grams of fat
  •  1.5 grams of fiber each
 
 
 

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