Recipe by Cactus Kim's Kitchen
"A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these."
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1 1/4 cups
whole wheat flour
1 1/2 teaspoons
1 1/2 teaspoons
packed brown sugar
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.
Some friends & I had a Halloween brunch where we had brunch & did activities. They stayed the night & I needed a bunch of recipes- pumpkin-y ones! These were a big hit at my brunch. I'm looking forward to making these next Autumn. They were perfect & I didn't have to make any changes to them. They were surprisingly moist. My muffins are usually dry.
Very pretty, taste was ok.
I added 1 1/2 chocolate chips to enhance the sweetness. They turned out great! Not too chocolaty or sweet!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chocolate Chip Muffins
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 70
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