makes about 12 muffins
- 1 cup canned pumpkin (unsweetened)
- 1/2 cup unsweetened applesauce
- 1/3 cup sugar substitute (like Stevia or Splenda)
- 1 tsp vanilla extract
- 1 1/4 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/3 cup mini semi-sweet chocolate chips (use sparingly for points)
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, mix pumpkin, applesauce, sugar substitute, and vanilla until smooth.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet, stirring just until combined.
- Fold in chocolate chips gently.
- Divide batter evenly into 12 muffin cups.
- Bake 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool before serving