Deceptively Delicious Chocolate Chip Pumpkin Muffins Food

PUMPKIN CHOCOLATE CHIP MUFFINS

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.

CHOCOLATE CHIP PUMPKIN MUFFINS

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.

DECEPTIVELY DELICIOUS CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F.
• Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
• Put prunes in a blender with 1/4 cup hot water and puree until smooth.
• In a large mixing bowl, beat the brown sugar and margarine with a wooden spoon until creamy. Stir in buttermilk, chocolate chips, prune puree, egg white, and vanilla.
• Add the flour, baking powder, baking soda, and salt, and stir until just combined; do not overmix. There should be some lumps in the batter.
• Divide the batter among the muffin cups. Sprinkle the tops with wheat germ. Bake until the tops of the muffins are lightly browned, 20 to 25 minutes. Turn the muffins out onto a rack to cool.
• Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

PUMPKIN CHOCOLATE CHIP MUFFINS

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.

PUMPKIN CHOCOLATE CHIP MUFFINS

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.