Curly Crafty Mom: This Month's Freezer Meal: Low Calorie Pumpkin Chocolate Chip Muffins

Monday, June 9, 2014

This Month's Freezer Meal: Low Calorie Pumpkin Chocolate Chip Muffins

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Today I am sharing another freezer meal with you and this one I shared on the blog back in September of 2010! So, I have been making this recipe for awhile!! What I love about this recipe is that each of these muffins are less than 1 weight watcher point (or around 50-70 calories) each! I got this recipe back when I was on Babycenter (when my babies were babies!) and I have loved and shared it ever since. Everyone that tries these has asked me for the recipe! And, they FREEZE wonderfully! You can fit about 16 of these in a large freezer bag and thaw them out and microwave them for a quick breakfast! Or, just heat up 1 or 2 of them at a time for a quick breakfast.


Ingredients
Ingredients:
2 spice cake mixes (Duncan Hines, although not pictured, is the best for this recipe)
1 30-oz. can pumpkin (the LARGER can, or two of the regular sized cans)
1 12-oz. bag of semi-sweet chocolate chips



Make_In-Mixer
Preheat the oven to 350. Pour the two spice cake mixes and the pumpkin into the mixer and mix.


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Add the chocolate chips and mix slowly.


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Fill muffin liners so that they are half full. I used a cookie scooper and then I spread the badder out so that it was flat since otherwise it would retain that round shape.


Close-up-of-muffin
Place in the oven and bake for 22-28 minutes. This recipe yields approx. 36 muffins.


Freezer 
I usually freeze 16 of the muffins in a regular freezer bag. You can thaw and them pop in the microwave for 10-15 seconds to warm it up. These are wonderful for a quick breakfast later in week!


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Easy Pumpkin Chocolate Chip Muffins

2 spice cake mixes (Duncan Hines, although not pictured, is the best for this recipe)
1 30-oz. can pumpkin
1 12-oz. bag of semi-sweet chocolate chips


Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips.

Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don't rise very much, so you can fill the tins pretty full. If aesthetics are a concern, keep in mind that how they look going into the oven is very much what they will look like coming out of the oven. So a cookie scoop works great to keep things on the prettier side.

Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.  



Do you want to check out some of my other freezer recipes from previous months? Look below! Click on the photo to see the blog post/recipe!

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