Pumpkin Gut Chocolate Chip Muffins Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
• Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
• Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
• Sift 3 cups flour, baking powder, cinnamon, nutmeg, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until absorbed. Add as much of the remaining 1 cup flour as needed to create a batter that is moist but thick enough to stand a spoon in. Stir in chocolate chips.
• Divide batter evenly between the 12 muffin cups.
• Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 18 standard-sized muffin cups, or line with paper liners.
• Whisk together flour, white sugar, brown sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl. Whisk together pumpkin puree, oil, eggs, and vanilla extract in a second bowl until well combined. Pour pumpkin mixture into the flour mixture and stir until you see no more flour. Stir in walnuts and chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full, to create a nice, rounded top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes. Remove from the tins and transfer to a wire rack to cool for another 10 minutes.
• Dust muffins lightly with powdered sugar while they are still warm to the touch.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
• Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
• Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.