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
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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.
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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!

 

8 Ratings

Sep 09, 2014

Wow! Moist and wonderful!

 
Jul 27, 2014

Great recipe. Added walnuts, just because my family likes them and only made some minor changes (only because I wanted to use what I had on hand) - topped up the pumpkin with some unsweetened applesauce, as I didn't have enough pumpkin, used whipping cream - because I wanted to use it up. These get most of their sweetness from the chocolate chips. My two year old gobbled these up. Will definitely make again.

 
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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