"Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!" — Donna
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1 1/2 cups
semisweet chocolate chips
I also thought muffins came out rather bland so I made a few alterations. I would recommend substituting the white sugar with packed light brown sugar; increasing the spices to 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, and 1/2 tsp nutmeg (I did not have any pumpkin spice or ground cloves); and increasing the pumpkin puree to 1 cup. These changes produced more flavorful muffins.
They Could Of used a bit more pumpkin.
I made these and they were a big hit!! The people at the party I took them to claimed I had put an addictive substance in them :-)
I used packed dark brown sugar instead of white, I used 1 cup of pumpkin instead of 3/4 cup, and I doubled the cinnamon and nutmeg.
I also made them into mini muffins, so I used mini chocolate chips. cooking the minis for 15 minutes worked well.
This was a great recipe although me and some of my taste testers thought there was too much chocolate chip. I think I will try mini chocolate chips or chocolate shavings next time. Also, I "wetted" the chips then put them in with the flour mixture before mixing in with the wet. This coated them and helped to prevent the chocolate from falling to the bottom. These muffings are also wonderful with homemade cream cheese frosting!
oops one more thing, I found 400 was too high and burned the outside. 375 for 20 minutes was perfect.
I doubled this recipe to make 2 dozen muffins. I made the following changes to the recipe: applesauce in place of the oil, I used the entire can of pumpkin and the whole bag of chocolate chips. I also just used PAM spray rather than liners or shortening + flour in the pans. I followed the other reviews and only set the oven to 350. They were done in 20 minutes and tasted fabulous!
I love these muffins! I make them two different ways: exactly as in the recipe (except maybe with a little more pumpkin) and with cream cheese. Put half the normal amount of batter in each muffin cup, then add a dollop of cream cheese with a little bit of sugar added and finally put the rest of the batter on top. Bake as the recipe states. The muffins come out with a little surprise in the middle!
I just finished making a batch of these and they turned out fantastic. I did, however, make some modifications. Instead of oil, I used apple sauce to cut down on the fat (you can't even tell there's no added fat!). I also added about 1/2 teaspoon of pumpkin pie spice. I would definately make these again!
These are very tasty. Suggest doubling the recipe, since a can of pumpkin contains at least 1 1/2 cups- that way, you're not wasting the pumpkin. Replaced oil for apple sauce and are very moist! Always a request from my husband and co-workers.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chocolate Chip Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 197
** Calories from Fat: 70
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