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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.”
READY IN:
42mins
SERVES:
72
YIELD:
72 mini muffins
UNITS:
US

Ingredients Nutrition

Directions

  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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