Pumpkin Chocolate Chip Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup Libbys 100% pure pumpkin, canned 118 gram(s) 1 medium banana 1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup) 1 tsp Vanilla extract, imitation, alcohol 2 cup King Arthur 100% Unbleached White Whole Wheat Flour 0.5 tsp Baking Powder 0.5 tsp Baking Soda 0.5 tsp Salt 1 tsp Cinnamon, ground 0.5 tsp Nutmeg, ground 0.25 tsp Ginger, ground 16 tbsp Mini Chocolate Chips
Preheat oven to 375 degrees. Combine pumpkin, banana, maple syrup and vanilla extract in large bowl. Mix until combined. Banana may be mashed ahead of time for ease. Combine dry ingredients in small bowl. Add slowly to wet, folding with spatula or stirring with wooden spoon. Overmixing yields tough muffins. Line tin with silicone or paper muffin cups. Spoon batter in: will be frosting consistency or thicker. Bake 20 minutes or until tops are lightly browned. Let cool for five minutes; remove from tin & cool completely. Store in airtight container.
Serving Size: Makes 12 large/18 medium muffins
Serving Size: Makes 12 large/18 medium muffins
Nutritional Info Amount Per Serving
- Calories: 200.8
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 171.9 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 4.1 g
- Protein: 3.5 g
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