Yummy Chocolate Pumpkin Muffins Food
MINI PUMPKIN CHOCOLATE CHIP MUFFINS
Provided by Food Network
Time 50m
Yield 48 mini muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
- Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
- Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
YUMMY CHOCOLATE PUMPKIN MUFFINS
A healthy twist on a classic muffin! This recipe was given to me by a fellow volunteer for the Boys and Girls Club in Chicago. She brought these for the kids and they loved them (along with the adults)!
Provided by KCH33444
Categories Dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees.
- Put cake mix in a large bowl.
- In a separate bowl, mix 1/2 cup water with pumpkin puree.
- Slowly stir in pumpkin mixture to cake mix. Add more water if batter is too thick. (HINT It should be thicker than normal cake batter).
- Line muffin cups and fill 3/4 with batter.
- Bake according to cake box directions.
- Top with optional frosting when cool.
Nutrition Facts : Calories 191.3, Fat 6.7, SaturatedFat 1.4, Sodium 351.4, Carbohydrate 33.4, Fiber 1.2, Sugar 16.8, Protein 2.9
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