Nutrition Facts
Servings Per Recipe: 28
Serving Size: 1 serving
Amount Per Serving
Calories 174.6
Total Fat 6.7 g
Saturated Fat 2.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.8 g
Cholesterol 7.6 mg
Sodium 165.8 mg
Potassium 136.0 mg
Total Carbohydrate 32.5 g
Dietary Fiber 1.5 g
Sugars 20.5 g
Protein 2.2 g
Vitamin A 54.7 %
Vitamin B-12 0.3 %
Vitamin B-6 1.0 %
Vitamin C 1.4 %
Vitamin D 0.4 %
Vitamin E 5.0 %
Calcium 3.5 %
Copper 3.6 %
Folate 6.9 %
Iron 8.5 %
Magnesium 2.7 %
Manganese 9.8 %
Niacin 4.3 %
Pantothenic Acid 1.3 %
Phosphorus 3.4 %
Riboflavin 4.8 %
Selenium 7.0 %
Thiamin 7.3 %
Zinc 1.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pumpkin Chocolate Chip Muffins

View the full Pumpkin Chocolate Chip Muffins Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin Chocolate Chip Muffins

50 calories of Flour, white, (0.11 cup)

42 calories of Hershey Special Dark Sweet Chocolate Bar, (0.04 bar, extra large (32 squares, 8 oz))

41 calories of Brown Sugar, (0.05 cup, packed)

39 calories of Canola Oil, (0.02 cup)

6 calories of Pumpkin, canned, without salt, (0.07 cup)

3 calories of Egg, fresh, whole, raw, (0.04 large)

0 calories of Nutmeg, ground, (0.04 tsp)

0 calories of Cloves, ground, (0.04 tsp)

0 calories of Cinnamon, ground, (0.04 tsp)

0 calories of Baking Powder, (0.05 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Water, tap, (0.02 cup (8 fl oz))

0 calories of Baking Soda, (0.04 tsp)

Nutrition & Calorie Comments  

Used 1/2 the sugar, 4 egg whites (these were left from another recipe; I added some protein powder to the dry ingredients to fortify), and gluten free flour. Used dried cranberries instead of chocolate chips. And since I ran out of cinnamon, I added powered ginger to top up the spices. Delicious!
The calorie count is off. It is calculated with only one egg in the list instead of the 4 eggs the recipe calls for. And unless you are using tiny muffin size pans I don't know how you could get 28 muffins from this recipe.
This is a great recipe. I changed the vegetable oil to almond oil, though I might try 1/2 the amount of applesauce next time. Instead of 3 cups flour, I used 1 and 1/2 cup Bob's High Fiber Pancake and Waffle MIx and 1 and 1/2 cup white flour unbleached. I used the Splenda blend brown sugar.
I added 1 cup carrot pulp leftover from making carrot juice for added fiber; used egg white product to = four eggs, 1/3 c applesauce. They're delicious- if you use part whole wheat flour and add pulp then I'd increase the baking powder and baking soda and salt.
very good and super moist; i used applesauce for the oil; and used white whole wheat flour 2 c and 1 c white flour; I baked it on 375 20 min. It was still too over baked though. But I will make it again and tweak it. Just by using white wheat flour, applesauce it increased the fiber and lowered cal
I also only used 1 cup of brown sugar and used egg whites. Had to use oil, no applesauce available. I also used 1/2 cup of mini choc. chips......very yummy
Makde these this morning just as directed to take to church to share with my S.S. class during coffee time. They are declicious! Next time I will try some of th ways to reduce calories a bit more!
Sooo good! I used 1 cup of sugar, 1/3 cup of applesauce to replace the oil and I replaced 2 of the eggs with egg whites. I got 24 muffins out of it and they were perfect after 20 minutes. Great flavor and very moist!
Mmmmm can't stop eating them! They smelled delicious and tasted so good coming right out of the oven (and cold this morning). Substitutions: 1 cup of sugar not packed, 1/2 cup mini semi-sweet chocolate chips, and half oil/half applesauce. Next time I'll do all applesauce and half WW flour. Love em!
Subbed applesuce for the oil, used 2 eggs and 2 egg whites, switched half the white flour to wheat and subbed out half the sugar for Splenda Brown Sugar blend. They turned out DELICIOUS! We actually made 12 muffins and then one loaf.
It was great! I used 1/3 c of applesauce and 1 c of turbinado sugar for the sugar and 1 1/3 cup of applesauce for the eggs. Turned out good.
I cut the sugar down to 1 cup, substituted 1/3 cup applesauce for the oil, used egg white substitute in place of the eggs, and about half the chocolate chips. It made 24 muffins at about 130 calories each. They're super moist and sooo delicious!

K_Springthorpe, the can I used was 398 mls (14 oz).