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Low Fat Chocolate Chip Pumpkin Mini Muffins or Bread

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“Easy, tasty, leaner & quick. Batter can be made into muffins or bread, see instructions below.”
72 mini muffins

Ingredients Nutrition


  1. Preheat oven to 350 degrees for muffins or 325 for bread.
  2. Coat pans with cooking spray.
  3. In a large size bowl whisk flour, powder, soda & spices together.
  4. Mix in a medium bowl the eggs, applesauce, sugars & pumpkin.
  5. Now add the wet ingredients into the large bowl & mix well.
  6. Add in chocolate chips & mix well.
  7. For Mini Muffins: fill each mini muffin cup in the pans with two-thirds batter; bake 17 minutes convection or 23 min regular oven. Makes 72 minis.
  8. For Bread: bake 35 minutes convection or 50 min regular oven. Makes 2 large loaves or 3 regular size loaves.
  9. Note that I prefer the mini muffins because I like bite size snacks & it is easier to count the nutritional value. If I am in a hurry I will make the bread then slice it. Store the cooled minis or bread in zip top bags & it will stay fresh for 3+ days.

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