Pumpkin-Chocolate Chip Muffins

 Pumpkin-Chocolate Chip Muffins

2 c. all-purpose flour

½ c. packed light brown sugar

¼ c. granulated sugar

1 Tbsp. baking powder

1 tsp. ground cinnamon

½ tsp. salt

½ tsp. ground ginger

½ tsp. nutmeg

¼ tsp. allspice

1 c. canned pumpkin

¾ c. fat free half and half (or low-fat milk)

¼ c. cinnamon-flavored applesauce

2 Tbsp. canola oil

1 tsp. vanilla extract

1 large egg, lightly beaten

1/3 c. semisweet mini chocolate chips

Cooking spray

Preheat oven to 400 degrees.  Lightly spoon flour into dry measuring cups and level with a knife.  Combine flour and next 8 ingredients in a medium bowl; stir well with a whisk.  Combine pumpkin and next 5 ingredients in a small bowl, stirring with a whisk until smooth.  

Add pumpkin mixture to flour mixture, stirring just until moist.  Stir in mini chocolate chips.  Spoon batter evenly into 12 muffin cups coated with cooking spray and/or cupcake liners (or 36 mini muffin cups*).  Bake at 400 degrees for 18 minutes (or 12-14 mins. for mini muffins) or until muffins spring back when touched lightly in center.  Remove muffins from pan immediately.  Cool on a wire rack.

Yield:  12 muffins (or 36 mini muffins)

Serving size:  1 large muffin = 4 WW points

                    1 mini muffin = 1 WW point

*I love the portion of  a mini muffin, plus it gives me more to share.  I use a cookie batter scoop to get the perfect amount in each cup without making a mess.