Chocolate Chip Pumpkin Muffins Food

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PUMPKIN CHOCOLATE CHIP MUFFINS



Pumpkin Chocolate Chip Muffins image

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

¾ cup white sugar
¼ cup vegetable oil
2 eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup semisweet chocolate chips

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

PUMPKIN CHOCOLATE CHIP MUFFINS



Pumpkin Chocolate Chip Muffins image

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

4 eggs
2 cups sugar
1 (16 ounce) can pumpkin
1 teaspoon vanilla extract
1 1/4 cups vegetable oil (yes, 1 1/4 cups)
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semi-sweet chocolate chips (Regular or mini, I like mini best)

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



Chocolate Chip Pumpkin Muffins image

From Simple & Delicious. These have a lot of yummy spices; I haven't made this particular recipe, but I love pumpkin chocolate chip muffins and I love spices, so this seems like a winner to me!

Provided by Halcyon Eve

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1 dash ground allspice
1 egg
3/4 cup firmly packed brown sugar
3/4 cup canned pumpkin (not pumpkin pie filling)
2/3 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 375* F. Grease the cups of a 12-cup muffin tin, or line cups with paper liners.
  • In a large bowl, combine flour, baking powder, spices, salt, and baking soda.
  • In another bowl, combine all remaining ingredients except chocolate chips.
  • Stir pumpkin mixture into flour mixture until just combined (should still be lumpy). Stir in chocolate chips.
  • Fill muffin cups about 3/4 full. Bake at 375* F for 18-22 minutes, or until a toothpick inserted near center of a muffin comes out clean.
  • Cool 5 minutes in pan; remove muffins to a wire rack to cool completely.

Nutrition Facts : Calories 210.2, Fat 6.2, SaturatedFat 3.6, Cholesterol 27.2, Sodium 323.7, Carbohydrate 36.3, Fiber 1.6, Sugar 17.8, Protein 3.6

PUMPKIN CHIP MUFFINS



Pumpkin Chip Muffins image

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

4 large eggs, room temperature
2 cups sugar
1 can (15 ounces) pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

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



Pumpkin Chocolate Chip Muffins image

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

1 cup canned pumpkin
1/2 cup water
1/4 cup canola oil
2 tablespoons ground flax seeds
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup whole wheat pastry flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup chocolate chips or 1/3 cup carob chips
1/2 cup walnuts or 1/2 cup pecans, chopped

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

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