Easy Pumpkin Chocolate Chip Muffins Recipes
PUMPKIN CHOCOLATE CHIP MUFFINS
Everyone I have ever served these to rants about them. I have made some modifications to make them a little healthier. That recipe is Recipe #2509. Either way though, we love them. (Recipe updated to add vanilla, more cinnamon and reduce oil slightly (original calls for 1 1/2 cups oil) since we prefer them with these alterations.)
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 30m
Yield 30 muffins
Number Of Ingredients 11
Steps:
- In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
- Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
- Fill greased or paper-lined muffin cups 3/4 full.
- Bake at 400 F for 16-20 minutes.
- Let cool before taking out of pan.
Nutrition Facts : Calories 246.4, Fat 13.3, SaturatedFat 3.4, Cholesterol 24.8, Sodium 196.9, Carbohydrate 31.4, Fiber 1.2, Sugar 19.8, Protein 2.8
CHOCOLATE CHIP PUMPKIN MUFFINS
"Here's a recipe that your readers will love!" writes Jennifer Jackson of Charlottesville, Virginia. "It's simple, yet filling and delicious."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 314mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHIP MUFFINS
My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher-she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! -Cindy Middleton, Champion, Alberta
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 328 calories, Fat 19g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN-CHOCOLATE CHIP MUFFINS
These muffins with hemp are nutritional and calorie-dense.
Provided by Abbie Bruno Patterson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 36
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 36 muffin cups with paper liners.
- Mix pumpkin, sugar, eggs, coconut oil, and olive oil together in a mixing bowl.
- Combine flour, hemp, wheat germ, flax seeds, yeast, baking soda, baking powder, cinnamon, salt, and hemp powder in another bowl. Blend into pumpkin mixture. Stir in dark chocolate chips and molasses.
- Fill the prepared muffins tins evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 30.5 g, Cholesterol 20.7 mg, Fat 17.2 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 7.8 g, Sodium 205.5 mg, Sugar 12.6 g
PUMPKIN CHOCOLATE CHIP MUFFINS
Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!
Provided by Donna Breault
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g
FROSTED PUMPKIN MUFFINS
In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. "They're so good, even picky eaters cannot seem to get enough," notes the substitute teacher's aide. "They're also delicious without frosting or nuts."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.
Nutrition Facts : Calories 246 calories, Fat 11g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 224mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
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