This week's recipe comes from my sweet friend Mary Beth. She used to make these delicious pumpkin chocolate chip muffins every year around this time.
I remember coming over to her apartment and seeing what looked like hundreds of mini muffins filling the counter. I made a huge batch this year and added a few tweaks...they were a huge hit!
Start by these ingredients in a mixer:
3 cups Splenda
4 egg beaters
1 cup veggie oil
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
Then add these ingredients one at a time mixing as you go:
2 cup canned pumpkin
3 cup whole wheat flour
1/2 tsp baking powder
2/3 cup water
1 tsp baking soda
Fill muffin tin about 3/4 of the way full and top with mini chocolate chips.
Bake 350 for 15-20min. This recipe makes about 2 batches of full size muffins and 4+ of mini muffins.