Welcome to my kitchen, where the aroma of freshly baked goods fills the air and the flavors of the season come to life. I'm SueseaQPI, a passionate food blogger and dedicated Weight Watcher, and today, I'm thrilled to share a delightful recipe that combines the cozy essence of fall with the irresistible indulgence of chocolate.
- One Box of Chocolate Cake Mix - Simple Mills Almond Flour Baking Mix Chocolate Muffin & Cake was used for this recipe.
- One 15 ounce can of organic pumpkin puree
- One cup of chocolate chips
- Mix all of your ingredients together in a large bowl.
- Line two 12 cup muffin tins with paper liners. Divide the batter evenly among the paper liners using a medium cookie scoop.
- Place in the oven at 350 degrees F for 16-18 minutes. When baking is completed remove from oven and cool. Serve and enjoy!!
- Choose the Right Cake Mix: Opt for a sugar-free or reduced-sugar chocolate cake mix to lower the calorie and sugar content.
- Use Canned Pumpkin Puree: Canned pumpkin is a great low-calorie substitute for oil or butter in cake mixes. It adds moisture without adding a lot of extra fat.
- Measure Ingredients Accurately: Use a kitchen scale to ensure precise measurements of ingredients, as accuracy matters in baking.
- Egg Substitute: Instead of using whole eggs, try using egg whites or a lower-fat egg substitute. It will reduce the cholesterol and fat content.
- Pumpkin Spice: Enhance the pumpkin flavor with a dash of pumpkin pie spice or a mixture of ground cinnamon, nutmeg, and cloves.
- Greek Yogurt: Adding a dollop of non-fat Greek yogurt can increase the moisture and protein content while keeping the muffins tender.
- Stir Gently: Mix the ingredients just until combined. Overmixing can lead to tough muffins.
- Mini Chocolate Chips: Choose mini chocolate chips instead of regular-sized ones. They distribute more evenly throughout the batter.
- Silicone Muffin Cups: Consider using silicone muffin cups to reduce the need for extra oil or butter to prevent sticking.
- Portion Control: Use a cookie scoop to ensure consistent portion sizes. This makes it easier to track your points accurately.
- Baking Temperature: Bake your muffins at the temperature recommended on the cake mix box. It ensures they cook evenly and won't burn on the outside while staying undercooked inside.
- Check Doneness: Use a toothpick to check for doneness. It should come out clean with just a few moist crumbs attached when the muffins are ready.
- Cooling Time: Allow the muffins to cool in the pan for about 5-10 minutes before transferring them to a wire rack. This prevents them from falling apart.
- Calorie-Friendly Toppings: If you want to add toppings, consider a sprinkle of powdered sugar or a light dusting of cocoa powder to keep the calorie count low.
- Tracking Your Points: Finally, make sure to calculate the Weight Watchers points for each muffin based on the specific ingredients you use. Keep track of your portion sizes to stay within your daily points allowance.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 103
- Sugar: 10 g
- Sodium: 101.7 mg
- Fat: 5 g
- Carbohydrates: 13.9 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Keywords: Chocolate Chip Pumpkin Muffins