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Pumpkin chocolate chip muffins recipe: Moist, delicious cupcake alternative

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These tasty pumpkin chocolate chip muffins offer an alternative to boring cupcakes, are easy to transport and don't need icing. They also freeze well, so you can keep some on hand for those occasions when a child suddenly announces she needs to take a snack to school the next day.

If you like, you can use 2 cups of sugar instead of 1 cup sugar and one cup Splenda. You can also use all white flour instead of half white and half whole wheat.


  • 4 eggs
  • 1 cup sugar
  • 1 cup Splenda granular
  • 1 (16 oz.) can pureed pumpkin
  • 1 1/2 cups oil
  • 1 1/2 cups white flour
  • 1 1/2 cups whole wheat flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 12 oz pkg chocolate chips
  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, beat eggs, sugar, Splenda, pumpkin, and oil until smooth.
  3. Add in dry ingredients and mix well. Fold in chocolate chips.
  4. Fill greased, paper-lined muffin cups 3/4 full. Bake 16-20 minutes, until toothpick in center of muffin comes out clean.

Makes 24-30 muffins.



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