Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Cactus Kim's Kitchen 2

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

30 m servings 213 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

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.

Reviews

19
  1. 23 Ratings

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Most helpful positive review

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!

Most helpful critical review

Twelve big, beautiful muffins; but, tastewise, didn't impress.

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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!

Twelve big, beautiful muffins; but, tastewise, didn't impress.

Used half of the chocolate chips and my kids still devoured them!

The kids can't get enough. Quick and easy.

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.

I used dried cranberries instead of chocolate chips to create the illusion of being healthy. I also baked this in a loaf pan instead of a muffin tin because I'm lazy like that. Reportedly this m...

The only changed I made were substituting unsweetened applesauce for the oil and skim milk for the soy milk. Otherwise, I followed the recipe exactly, and they are delicious!

I ran out of whole wheat flour, so I only used a little of that, and made up the difference with almond meal and a little 5-grain cereal (which gave it a nice nutty texture). I also didn't have ...

I added cinnamon to give it a little bit more flavor to it.

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