Sunday, November 6, 2011

Pumpkin Chocolate Chip Muffin Tops: Lightened Up

Yes, still putting pumpkin everywhere I can. I used to have a pumpkin face mask from BBW that I looooved. Wish they still made that!
The original recipe calls these cookies, but Nikki had the right idea of changing the title to muffin tops. Pumpkin makes things so moist that they could be called really moist, cakey cookies, or muffin tops. Muffin tops is much more appealing, and with my lightened up version, they won't give you a muffin top!:)

Pumpkin Chocolate Chip Muffin Tops
adapted from Pennies on a Platter

1 1/4 cups all purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 egg
2 egg whites
1/2 cup sugar
1/2 cup Splenda
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 tsp vanilla extract
3/4 cup chocolate chips

Preheat oven to 325 F.
Combine flours, soda, salt, and spices.
Cream the eggs and sugar/Splenda. Add oil, applesauce, pumpkin, and vanilla and beat until blended. Stir in flour just until blended. Stir in chocolate chips.
Drop by ice cream scoop (1/4 cup size) onto Silpat lined baking sheets, about two inches apart. Bake for about 16 minutes. Cool on wire racks. Store in airtight container for up to 4 days.

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