Filed under: breakfast | Tags: light recipes, muffins, Pumpkin, pumpkin bread
Can also be made as bread loaves.
3 cups flour (I use a 2:1 ratio whole wheat flour to regular flour)
2/3 cup Splenda BLEND Sugar for baking
1/4 cup Splenda BLEND Brown Sugar Blend
2 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice (or blend of cloves, nutmeg, allspice, ginger)
1 tsp cinnamon
1 tsp salt
1 can pumpkin
1 tsp vanilla extract
1/3 cup vegetable oil
1/3 cup applesauce
3/4 cup egg beaters OR 3 eggs
3/4 cup semisweet chocolate chips
1) Preheat oven to 350 degrees. Spray muffin cups or loaf pans with non-strick spray
2) In large bowl, stir flour, sugar, baking soda, baking powder, cinnamon, pumpkin pie spice and salt
3) In a separate bowl, combine pumpkin, eggs, vanilla, oil and applesauce.
4) Stir pumpkin mixture into flour mixture until smooth. Fold in chocolate chips. Scoop into muffin pans or bread loaf pans.
5) Bake muffins 25 minutes, small loaves need 30-35 minutes, and larger breads need 45-50 minutes.
Note: Only half as much sweetener volume is used in this Splenda BLEND recipe - for an alternative, use 2/3 cup regular sugar and 2/3 cup regular splenda sugar. Likewise, you would use 1/2 cup of regular brown sugar in place of 1/4 cup Splenda BLEND Brown Sugar Blend.
