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 GUT CHOCOLATE CHIP MUFFINS
Moist and dense delicious muffins are a great use for pumpkin guts.
Provided by slyorkie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 494.9 calories, Carbohydrate 78.7 g, Cholesterol 69.6 mg, Fat 19.1 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 11.1 g, Sodium 424.6 mg, Sugar 42.9 g
CHOCOLATE CHIP PUMPKIN MUFFINS
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
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 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 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 BREAD/MUFFINS
This was originally a bread recipe, but I always make them as muffins! It's definitely a favorite, and can easily be halved. Cooking time is for the bread.
Provided by Kree6528
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix all ingredients (chocolate chips last).
- If making loaves, pour into greased pans and bake at 350 degrees for 1 hour or until knife comes out clean.
- If making muffins, fill greased or paper-lined tins 3/4 full and bake at 350 degrees for 20-25 minutes or until set.
- Note: Makes 1 large bundt, 6 small loaves, 2 regular sized loaves, or 24 muffins!
Nutrition Facts : Calories 3053.5, Fat 146.2, SaturatedFat 32.8, Cholesterol 372, Sodium 2950.5, Carbohydrate 418.9, Fiber 17.5, Sugar 254.4, Protein 38.2
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
CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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
CHOCOLATE CHIP PUMPKIN BREAD
Make and share this Chocolate Chip Pumpkin Bread recipe from Food.com.
Provided by weekend cooker
Categories Breads
Time 2h
Yield 1 loaf, 6-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees, and grease bottom only of 2 (8x4) inch loaf pans with shortening.
- Lightly flour (or spray botttoms of pans with cooking spray, if you choose this than DO NOT FLOUR.
- In a medium bowl, stir 1st five ingredients until mixed, and set aside.
- In a large bowl, beat 2 cups sugar, and butter with mixer an medium speed for 1-2 minutes, or till creamy.
- Add eggs , 1 at a time, beating well after each.
- Beat in water and pumpkin on low speed.
- Add flour mixture, and beat for 1 minute.
- Stir in 1 cup of the chocolate chips, and spread evenly in pans.
- Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans, and the 1 tablespoon sugar.
- Bake 1 hour 5 minutes or until the center comes out clean.
- Cool in pans for 10 minutes.
- Remove from pans to cooling rack, and let cool completely for 1 1/2 hours.
Nutrition Facts : Calories 1062.2, Fat 43.7, SaturatedFat 22.2, Cholesterol 185, Sodium 1064.3, Carbohydrate 159.7, Fiber 5.7, Sugar 88.1, Protein 16
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