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
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.
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!
Wow! Moist and wonderful!
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.
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!
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.
* 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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