Pumpkin Chip Muffins

First off, thank you so much for all of you who buzzed my Champagne Truffles into the Foodbuzz Top 9 today!  I am so flattered!  Thank you, thank you!  To show my gratitude, I made you my favorite muffins!

Many people feel that pumpkin is only for fall and pies.  Not so!  My family and I enjoy these muffins year round.  I originally got this recipe from my mom and it was great, but it had a whopping 2 cups of sugar and 2 cups of chocolate chips!  Super fabulous, but really more of a cupcake than a breakfast muffin. 

So I set out to give this muffin a healthy makeover.  Here’s the amazing part – I was able to cut over half of the sugar without compromising the delicious flavor of the muffin.  Now I can still enjoy my favorite muffins, but with only 99 calories and none of the guilt.

Pumpkin Chip Muffins
An Amy Original

¾ cup sugar
4 eggs
¾ cup canola oil
1 (15 oz) can pumpkin puree
2 tbsp wheat germ
2 tbsp ground flax
1 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
Dash of salt
1 ¼ cups all purpose flour
1 ½ cups whole wheat flour
1 cup mini semi sweet chocolate chips

Preheat oven to 400 degrees F and line 2 muffin tins with paper liners.

Place the sugar and eggs in the bowl of an electric mixer and beat them together on medium speed.

Add in the oil, pumpkin, wheat germ, flax, cinnamon, baking soda, baking powder, salt, and flours.  Mix on low until combined.  Stir in chocolate chips.

Divide the batter into 24 muffin cups.  Bake 16-20 minutes or until lightly browned.

Makes: 24 muffins