I love everything pumpkin during the fall! This week I made a pumpkin soup with pumpkin cornbread to go with and I've made these muffins twice this week and a few times more in the last few weeks. Is that enough pumpkin????
I've tweaked this muffin recipe from one of my favorite recipe blogs, Mel's Kitchen Cafe, to be as macro-friendly as possible without losing any delicious-ness (I hate dry, dense muffins). Theses are light, perfectly sweet (but not too sweet) and studded with chocolate chips. I have created MFP nutrition for the chocolate chip version and the sans chocolate chip version. So pick whichever you please….or try both!
Here's the macros on these:
Lightened Up Pumpkin Chocolate Chip Muffins Cal 153 C 19.5 g F 7.9 g P 4.6 g
Lightened-Up Pumpkin Muffins Cal 108 C 12.8 g F 4.5 g P 4.6 g
Compare with the original recipe: Cal 214 C 31 g F 11.7 g P 2.4 g
It's really fun to lighten-up some of my favorite baked items. I wouldn't have even known these were lighter on the calories – they tasted just as good!
Moist & Lightened Pumpkin OR Pumpkin Chocolate Chip Muffins
- 1 2/3 cup (192g) all-purpose flour
- 1 tablespoon pumpkin pie spice *see note
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 servings (40 g) collagen peptides (included in macros, but you can omit and create your own recipe)
- 3/4 cup semi-sweet chocolate chips (divided into 1/2 cup and 1/4 cup)
- 1/2 cup (50g) sugar
- 1 large egg
- 3 tablespoons (46 g) egg whites
- 1 cup (215 g) canned plain pumpkin puree
- 1/4 cup canola oil
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
Preheat over to 350 degrees F. Line 2 muffin tins with muffin liners (or if you have a few silicone muffin liners – place those on a small baking sheet and use that for the two that won't fit into the dozen sized muffin tin.).
In a medium-sized mixing bowl combine flour, pumpkin pie spice, baking soda, baking powder, salt and collagen and stir with a whisk. Add 1/2 cup of the chocolate chips; stir to combine.
In a larger mixing bowl combine sugar, egg, egg whites, pumpkin puree, oil, milk and vanilla.
Dump dry ingredients into the bowl with the wet ingredients and using a rubber spatula, fold ingredients together, taking care not to over mix. A few dry lumps can still be present.
Divide muffin batter evenly between the 14 muffin liners. Bake for 15-18 minute or until a toothpick pricked into the center of the muffin comes out with a few crumbs on it.
*Notes: If you don't have pumpkin pie spice – for each teaspoon of
pumpkin pie spice needed combine:1/2 teaspoon cinnamon, 1/4 teaspoon
ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground
“Biceps After Babies Lightened Up Pumpkin Chocolate Chip Muffins”
Cal 153 C 19.5 g F 7.9 g P 4.6 g
“Biceps After Babies Lightened-Up Pumpkin Muffins”
Cal 108 C 12.8 g F 4.5 g P 4.6 g
PRO TIP: Serving size is 1/14 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the recipe in grams and divide that by 14 if you want to be really technical on the serving size.
Leave a Reply