Pumpkin Chocolate Chip Muffins Recipe - Allrecipes.com
Pumpkin Chocolate Chip Muffins Recipe
  • READY IN 30 mins

Pumpkin Chocolate Chip Muffins

Recipe by  

"A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins

Footnotes

  • Cook's Notes:
  • I used soymilk, but any milk will work. I also sometimes make 12 oversized muffins instead of 18 regular, and just bake them for about 20 minutes.
  • Lightly spoon flours into measuring cups and level with a knife to measure more accurately.
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Reviews More Reviews

Dec 04, 2013

really good, cut recipe in half and made 26 mini muffins, used mini choc chips. Used about 1 cup canned pumpkin that was left over.

 
Nov 02, 2013

Quite moist and delicious. I halved the recipe and got 8 BIG muffins, could have probably squeezed a dozen out of the batter if I made them smaller. Used mini chocolate chips. Nice flavor!

 

6 Ratings

Jan 16, 2014

The only differences I made were using unsweetened coconut milk, mini chocolate chips, I added chopped walnuts, and I made mini muffins. Very chocolatey and delicious!

 
Dec 22, 2013

Just tried the recipe today and thought they tasted very good!! My husband agrees. I used coconut milk instead of soy milk and used fresh pumpkin I cooked/pureed instead of canned. Otherwise followed the recipe exactly. Took about 15 minutes to bake. I won't make any changes to the recipe and will be making it again. It seems like a pretty healthy muffin with only 1/3 cup oil and whole wheat flour.

 

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Nutrition

  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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