Pumpkin Coconut Muffins With Chocolate Chips 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.

PUMPKIN-DARK CHOCOLATE CHIP MUFFINS

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.

PUMPKIN CHOCOLATE CHIP MUFFINS

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.

PUMPKIN COCONUT MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
• Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
• Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.

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.

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.

ADDICTING PUMPKIN CHOCOLATE CHIP MUFFINS

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.

PUMPKIN CHOCOLATE CHIP MUFFINS ( MIX IN A JAR)

Steps:

• To make the Pumpkin Chocolate Chip Muffin Mix: Layer first 7 ingredients attractively in any order in the 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer. Cover top of jar with fabric; attach gift tag with baking directions below. When I make this as a gift, I always include a can of pumpkin with the gift. Include the following direction when giving the mix as a gift.
• Directions for making the Pumpkin Chocolate Chip Muffins:.
• Preheat oven to 400 degrees. Grease or paper-line 18 regular-size (2 1/2 inch) muffin cups.
• Pour contents of jar into large bowl. Combine pumpkin, milk, butter and eggs in small bowl until blended; stir into jar mixture just until moistened. Spoon evenly into prepared muffin cups, filling 2/3 full.
• Bake 15 to 17 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pan and cool completely on wire racks.

GLUTEN-FREE PUMPKIN MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
• Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree.
• Combine coconut flour, sorghum flour, almond flour, baking soda, baking powder, xanthan gum, cinnamon, and salt in large bowl. Add to egg mixture; beat until well combined. Fold in chocolate chips.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Check with a toothpick and bake further in 1- to 2-minute increments.