Pumpkin Chocolate Chip Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1. Heat oven to 425 degrees. Spray muffin pans with cooking spray.
2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.
3. In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.
4. Stir in chocolate chips & pecans, if desired. If your pumpkin mixture is too hot when you add the chocolate chips you'll get gorgeous melty chocolate swirls in your muffins instead of chocolate "chips". DELICIOUS either way!
5. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for the mini muffins & 13 minutes for the regular sized muffins.
Serving Size: 12 muffins plus 12 mini muffins
Number of Servings: 18
Recipe submitted by SparkPeople user ALANTON21.
15 oz. can pumpkin1 tsp ground ginger1 tsp ground cinnamon1/4 tsp ground cloves1 c. dark brown sugar1/2 c. vegetable oil2 large eggs, slightly beaten2 c. AP flour2 tsp baking powder1/4 tsp baking soda1/2 tsp salt1 c. mini chocolate chips, optional1/2 c. chopped pecans, optional
1. Heat oven to 425 degrees. Spray muffin pans with cooking spray.
2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.
3. In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.
4. Stir in chocolate chips & pecans, if desired. If your pumpkin mixture is too hot when you add the chocolate chips you'll get gorgeous melty chocolate swirls in your muffins instead of chocolate "chips". DELICIOUS either way!
5. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for the mini muffins & 13 minutes for the regular sized muffins.
Serving Size: 12 muffins plus 12 mini muffins
Number of Servings: 18
Recipe submitted by SparkPeople user ALANTON21.
Nutritional Info Amount Per Serving
- Calories: 178.7
- Total Fat: 4.3 g
- Cholesterol: 20.6 mg
- Sodium: 150.7 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 1.2 g
- Protein: 2.4 g
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