Saturday, May 2, 2015

Chocolate Chip Pumpkin "Pancake" Muffins

It doesn't get much easier than this.

Throw a bunch of ingredients into a bowl, mix them up, put them in a pan, and bake. That's it.

I don't know if I could handle much more than that on a beautiful Saturday like the one we're having today.

To check if the muffins are done baking, stick a knife or a toothpick into the middle of one. If it comes out clean, they're done! (Note: If there's some melted chocolate on the knife, that's okay - as long as there's no batter).

I made these last Sunday ... I ate one immediately, then wrapped the pan in foil and put it in the fridge. I took one to work each day for breakfast. They taste especially good if you microwave them for 10-20 seconds before eating ... the chocolate gets all melty and delicious and perfect.

I plan on doing the same thing this week with the batch I just made.

That's really it. This might be the easiest recipe I've ever created.

Until next time!


  • 1 cup Heart Smart Bisquick pancake & baking mix
  • 1/3 cup Libby’s 100% pure pumpkin
  • 1/4 cup pancake syrup (I use Aunt Jemima Butter Light)
  • 3 oz nonfat plain Greek yogurt
  • 3 tbsp chocolate chips (I use Nestle Toll House semi sweet)
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1 zero-calorie sweetener packet (I use Sweet & Low)

Serving size: 1 muffin
Weight Watchers PointsPlus value: 4


  1. Preheat the oven to 425 degrees. Spray a 6-cup muffin pan with no-calorie nonstick cooking spray and set aside.
  2. In a medium bowl, combine all ingredients. Distribute mix evenly among the muffin cups.
  3. Bake for 15-17 minutes until the muffins are golden brown on top and a knife or toothpick inserted into the center comes out clean.

Nutritional information


  1. These look delicious! I used pumpkin instead of oil and eggs in a cake mix, and it was so moist. Such a healthy way to enjoy dessert.

    1. Oh I know! I use this swap all the time!