Pumpkin Chocolate Chip Muffins
The Ultimate Baking Recipe for a Delicious Seasonal Treat
Nov 16, 2008
These moist and delicious pumpkin muffins are really easy to make, contain basic ingredients found in most grocery stores, and are totally delicious. Many pumpkin muffin recipes are accented by cinnamon or nutmeg, this recipe takes pumpkin muffins to the next level with the addition of semisweet chocolate chips. The chocolate melts into the muffin while baking, and combines itself with the flavors of pumpkin and spices for a homemade treat.
Pumpkin Chocolate Chip Muffins
- 1 2/3 cup flour
- 1 cup white sugar
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup melted unsalted butter
- 1 cup semisweet chocolate chips
Directions:
- Preheat oven to 350 degrees.
- Mix the first six dry ingredients (flour, sugar, pumpkin pie spice, baking soda, baking powder and salt) together in a large mixing bowl.
- Add eggs, pumpkin and melted butter to the dry ingredients and fold together until dry ingredients are moist and well combined, but not overmixed.
- Gently stir in chocolate chips.
- In an ungreased nonstick muffin pan, spoon batter into each unlined muffin cup until a little over halfway filled. Do not spoon the batter all the way to the top.
- Bake muffins in the oven for 20-25 minutes.
Here are a few tips to remember when making this recipe:
- There is no need to use a cupcake or muffin liner in this recipe.
- There is no need to grease the muffin pan when making this recipe.
- Do not overmix the muffin batter or the muffins will turn out hard.
- This recipe makes a little over one dozen muffins.
These tasty muffins are the perfect addition to a Fall or Winter brunch menu and make a great snack anytime for both kids and adults. They also can be a healthier alternative to cupcakes, even though they contain chocolate chips, because canned pumpkin contains large amounts of vitamin A, beta carotene and fiber.
According to Nestle USA, Inc., in Solon Ohio, the amount of vitamin A in one serving of canned pumpkin is 300 percent of the recommended daily allowance. That's a little more than 33 percent of the recommended daily allowance of vitamin A for one of these pumpkin muffins.
These muffins are higher in vitamins than most cupcakes due to the addition of pumpkin, but they are not fat free. The butter content adds about 5 grams of fat per muffin, and the addition of chocolate chips adds about 3 1/2 grams of fat per muffin. To reduce the amount of fat in this recipe, use a half cup of chocolate chips instead of one full cup.
