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
Preheat oven to 350 F
Beat together wet ingredients
Combine the dry ingredients and add them to your wet mix. Stir by hand just until combined – don’t over mix
Spoon into 24 cupcake papers or prepare muffin tins with low-calorie non-stick spray and pour directly into the tin.
Bake for 25 minutes, or until toothpick inserted comes out clean.