Recipe by Barb
"They may sound a little weird, but if you decide to use some good semi-sweet chips, they turn out mighty tasty. You may substitute walnuts for the chocolate chips if you wish."
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3 1/3 cups
canned pumpkin puree
semisweet chocolate chips
These are wonderful! I am always looking for different recipes with pumpkin. Pumpkin is a great source of vitamin A. Making muffins, pancakes, cookies, bread, etc with pumpkin is a fun way for kids (and adults) to get that A. I did switch to half and half whole wheat flour and all purpose, used only 1 1/2 cups of sugar, and added cinnamon, ginger, and all spice.
I cut this recipe in half BUT I cut the sugar in half again to 3/4 cup for 12 muffins or a half recipe. I only used 1 1/2 cups flour because for 12 muffins, that's usually what I use and I was afraid the muffins would come out dry if I added more flour. Baking these at 350*, my muffins were done at just about 20 minutes. Thirty minutes and I would have had overdone muffins. These turned out okay but they didn't have much flavor. I think if I were to make these again, I'd increase the spices (like maybe use pumpkin pie spice) and I'd use some kind of fat (melted butter or vegetable oil) or even some cold brewed chai instead of plain water.
SO EASY! These tasted better than the muffins you get at the store. I added a few extra chocolate chips and they still turned out great.
I made this recipe for Kindergarten treats. More than one child came back for seconds. The leftovers went to the teachers and to my husband's place of employment. The demand for the recipe has been amazing! I really like the feature on this site that lets you customize the size of the recipe.
These muffins have a good flavor but you have to eat them as soon as they cook or they get tough/dry due to lack of oil. They have a good flavor but I think they really need some oil added for texture. I've made these several times before deciding what was wrong.
My husband bought some pumpkin-chocolate-chip-cookies and they tasted so good I wanted to make some pumpkin-choc-chip-muffins for a brunch that I was hosting. I halved the recipe, used half whole-wheat flour, cut down the sugar to 1cup ( half white, half brown) and used pumkin-pie-spice instead of nutmeg. My batter was pretty thick so I added a splash of milk and about 1/4c apple sauce to add moisture. The batter was plenty for 15 cupcakes-size muffins that rose beautifully and were done after 24mins. The muffins were absolutely delicious!! Very moist and rich. I did the calorie count and one muffin came down to only 150kcal!!! Next time I'll try substituting half the sugar for sweetener to cut down on the calories even more. Can't believe something this moist and decadent is actually fat-free!! Will be making again!
I divided the batter into two loaf pans and baked them for about 50 minutes. We are enjoying one loaf now and freezing the second for later. Fresh pumpkin puree worked well with this recipe. The "muffins" turned out moist and delicious.
These turned out exactly as I hoped they would. Moist, and darker on top than the picture. They did not stick to muffin tins as some said, but I was generous in greasing them. Cutting the sugar to 2 1/2 cups didn't hurt them. Also, I increased the chocolate chips to 1 1/2 cups.
* Percent Daily Values are based on a 2,000 calorie diet.
Barb's Pumpkin Chocolate Chip Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 213
** Calories from Fat: 29
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