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Pumpkin Chocolate Chip Muffins

What you need: 

3/4 cup sugar
1/4 cup canola oil
2 egg substitutes, prepared (like Ener-G)
3/4 cup canned pumpkin
1/4 cup water
1-1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips

What you do: 

1. Preheat the oven to 400 degrees F. Grease and flour muffin pan or use paper liners.
2. In a bowl, mix sugar, oil, and egg replacer. Add pumpkin and water.
3. In separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
4. Add the wet mixture and stir in chocolate chips.
5. Fill muffin cups 2/3 full with batter and bake for 20 to 25 minutes.

Preparation Time: 
15 minutes; Baking time: 25 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

These muffins are soft and very tasty. I mixed up the egg replacer with 2 tablespoons of water and changed the 1/4 cup of water for 2 tablespoons. Also put 1 1/3 cup of whole wheat flour instead of 1 1/2 cup of white flour and 1/2 cup of sugar instead of 3/4 cup. I'll definitely make these again, very good!!!

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So delicious!  Mine stuck to the paper liners, and fell apart, but were still amazing!  My 3 kiddos are in heaven right now.  :D

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using 1 banana for the 2 eggs that is

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just awesome 8-) I put the wet ingredients in my vitamix and sampled it before adding them together. Seemed like it would be a good ice cream too!

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These were amazing =) I used applesauce instead of oil  :)>>> :)>>> :)>>> :)>>>

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Meant to say 1/4 C ****

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These were really good! I substituted 1/2 C applesauce for each 'egg' and they turned out perfect.
Thanks for the recipe!
;)b

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I made mini muffins.  Since pumpkin muffins tend not to round out on the top, I used a wet finger to smooth the tops and they baked properly.  The baking time took some work to figure out.  I reduced the time by 8 minutes for minis, but it was still too much time.  I baked them for 15 minutes and the outsides came out hard, but the insides were okay.  The next time I think I'd try baking mini muffins at 350 F.  I also made Blueberry Bran Muffins, which are moist, so I stored them together so the pumpkin muffins could take some of the moisture and soften overnight.  It worked.  The pumpkin muffin exterior is now soft.

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I'm going to throw a question out there because they look wonderful.  But I was wondering- when you add the egg replacer, do you mix it up with water (as instructed on the box) or add it as a dry ingredient?

Prepare the egg substitute first.  So, if you're using EnerG Egg Replacer, mix it with water first.

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these are awesome.

i made them to bring to my hubby...

HE ATE ALL OF THEM.... IN ONE SITTING!!

:o

i added extra pumpkin...  for more pumpkiny goodness.

:)

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