Pumpkin Gut Chocolate Chip Muffins Food

PUMPKIN GUT CHOCOLATE CHIP MUFFINS

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.

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 CHIP MUFFINS

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.

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.

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.

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

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.

LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
• Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
• Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.