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
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
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
LITE OR LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS
Make and share this Lite or Light Pumpkin Chocolate Chip Muffins recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 33m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Mix first 5 ingredients together; separately, mix dry ingredients.
- Blend the two mixtures together, fold in chips.
- Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
- Bake at 400 degrees F. for 16-20 minutes.
Nutrition Facts : Calories 235.4, Fat 9.8, SaturatedFat 3.4, Cholesterol 31, Sodium 246.3, Carbohydrate 36.2, Fiber 1.6, Sugar 21.5, Protein 3.5
PUMPKIN CHOCOLATE CHIP MUFFINS
These muffins are my favorite! They are also relatively healthy, made with whole wheat flour. They can be made vegan by replacing the chocolate chips with carob chips. I adapted this recipe from the Vegan Lunch Box web site
Provided by death_by_parsnip
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
- Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
- In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
- Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
- Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
Nutrition Facts : Calories 230.2, Fat 10, SaturatedFat 1.6, Sodium 230.8, Carbohydrate 34.6, Fiber 3.6, Sugar 20.1, Protein 3.7
PUMPKIN-DARK CHOCOLATE CHIP MUFFINS
A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these.
Provided by Cactus Kim's Kitchen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
- Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 34.7 g, Cholesterol 20.7 mg, Fat 7.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 2.4 g, Sodium 186.9 mg, Sugar 20.3 g
ADDICTING PUMPKIN CHOCOLATE CHIP MUFFINS
Make and share this Addicting Pumpkin Chocolate Chip Muffins recipe from Food.com.
Provided by Lulabelle4822
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
- in separate bowl lightly whisk eggs, plain pumpkin, and butter.
- Mix choc. chips into wet ingredients.
- pour wet mixture over dry ingredients and fold until moistened (don't over mix).
- Spray muffin tins bake at 350 until springy. If using regular muffin tins bake for 20-25 minutes If using mini muffin tins bake for 15 minutes.
Nutrition Facts : Calories 277.7, Fat 12.9, SaturatedFat 7.7, Cholesterol 51.3, Sodium 242.5, Carbohydrate 39.7, Fiber 1.4, Sugar 24.5, Protein 3.6
PUMPKIN CHOCOLATE CHIP MUFFINS
These are a nice alternative to regular pumpkin muffins. They are quite dense and filling. My kids love these muffins and they don't last long at all.
Provided by Wendy13
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Heat oven to 375.
- Coat 12-cup muffin pan with nonstick cooking spray.
- Combine flour, brown sugar, baking powder, cinnamon, ginger, salt and allspice in a large bowl.
- In a separate bowl, beat together pumpkin, egg, milk, butter and vanilla.
- Pour into flour mixture and stir until well combined.
- Fold in chocolate chips.
- Divide mixture among prepared muffin cups.
- Bake for 25 minutes.
- Cool slightly in pan and then unmold onto wire rack.
- Serve warm.
Nutrition Facts : Calories 203.1, Fat 5.7, SaturatedFat 3.3, Cholesterol 25.5, Sodium 256.2, Carbohydrate 35.6, Fiber 1.1, Sugar 18.1, Protein 3.6
ADDICTIVE PUMPKIN MUFFINS
This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil. You can also substitute artificial sweetener for half of the sugar, and some whole wheat flour for nutrition, and they still taste great. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready.
Provided by MIDNITEJASMINE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 3.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 237 mg, Sugar 23.9 g
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