Pumpkin Chocolate Chip Muffins


by: atasteofmadness

An easy on-the-go breakfast. Also, it's pumpkin! Find recipe here: http://atasteofmadness.blogspot.ca/2014/12/pumpkin-chocolate-chip-muffins.html


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serves: 12

1 cup all-purpose flour

2/3 cups whole wheat flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground all spice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup butter, softened

1 1/3 cups sugar

1/2 teaspoon vanilla extract

2 large eggs

1 cup canned pumpkin puree

1/3 cup water

1 1/4 cups mini chocolate chips

Nutrition Facts
Pumpkin Chocolate Chip Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 356

  • Total Fat: 14.9 g
  •     Saturated Fat: 8.9 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 52 mg
  • Sodium: 235 mg
  • Total Carbs: 52.5 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 35.5 g
  • Protein: 4.4 g

how is this calculated?

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1.  Preheat the oven to 350ºF. Line a muffin pan with paper liners.

2.  In a large bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.

3.  In a separate bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, then add the pumpkin and mix until fully combined.

4.  Alternately add the dry ingredients and water to the flour mixture until fully incorporated.

5.  Fold in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips then bake the muffins for 18-20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely

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