Diet Recipes: Pumpkin Chocolate Chip Cupcakes – 3 Weight Watchers Points
 
Prep Time
Cooking Time
Total Time
 
Diet recipes can be delicious - this one is proof! These freeze beautifully! Wrap each cupcake individually in foil or waxed paper. Place several in an airtight container and freeze up to 2 moths. To serve, remove the number needed from the freezer and allow to thaw, wrapped, one hour before eating.
Yield: 24
Ingredients
  • Wet Ingredients
  • 29 oz canned pure pumpkin (not pumpkin pie filling)
  • 1 cup liquid egg whites
  • ¾ cup granulated sugar
  • Dry
  • 2 cups whole wheat flour
  • 1 cup semi-sweet chocolate chips (we like Sunspire organic chocolate chips)
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda (we like Bob’s Red Mill Aluminum-free Baking Soda)
Instructions
  1. Preheat oven to 350 F
  2. Beat together wet ingredients
  3. Combine the dry ingredients and add them to your wet mix. Stir by hand just until combined – don’t over mix
  4. Spoon into 24 cupcake papers or prepare muffin tins with low-calorie non-stick spray and pour directly into the tin.
  5. Bake for 25 minutes, or until toothpick inserted comes out clean.
Notes
Weight Watchers Points Plus - 3 pts per muffin
Serving size: 1 Calories: 112 Fat: 3g Carbohydrates: 20g Fiber: 2.5g Protein: 3.5g
112
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2011/04/14/pumpkin-chocolate-chip-cupcakes-3-weight-watchers-pointsplus-points/