Pumpkin Chocolate Chip Muffins

Name: Pumpkin Chocolate Chip Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 4 eggs; 2 c. sugar; 1 16 oz. can pumpkin; 1 1/2 c. vegetable oil; 3 c. flour; 2 tsp. baking soda; 2 tsp. baking powder; 1 tsp. ground cinnamon; 1 tsp. salt; 2 c. semi-sweet chocolate chips

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 24

Ingredients

4 eggs2 c. sugar1 16 oz. can pumpkin1 1/2 c. vegetable oil3 c. flour2 tsp. baking soda2 tsp. baking powder1 tsp. ground cinnamon1 tsp. salt2 c. semi-sweet chocolate chips

Directions

In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill paper-lined or greased muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes. Cool in pan for 10 minutes before removing to wire rack.

Yield: About 24 standard-size muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user KILERKKI.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 319.1
Total Fat: 18.1 g
Cholesterol: 31.8 mg
Sodium: 244.9 mg
Total Carbs: 38.7 g
Dietary Fiber: 1.8 g
Protein: 3.4 g

More Recipes Like This

TIME15

CALS337

(234 ratings)

Easy Poached Eggs and Pasta

I can't get enough of this easy recipe; it's ready in 15 minutes!The still-runny egg yolk adds a creaminess to the sauce and perfectly mixes with the spinach. Submitted by: STEPFANIER

CALORIES 337.3 FAT 6.5 PROTEIN 18.1 CARBS 53.9 FIBER 6.9

TIME30

CALS209

(167 ratings)

Cheesy Vegetable-Stuffed Eggplant

This easy, cheesy eggplant packs a mean veggie punch! A simple vegetarian meal that even meat-eaters will love.Submitted by: CHEF_MEG

CALORIES 208.8 FAT 9.8 PROTEIN 9.6 CARBS 24.4 FIBER 8.3

TIME0

CALS84

(147 ratings)

Roasted Asparagus

Submitted by: JENNIFERCLEMENT

CALORIES 84.2 FAT 4 PROTEIN 5.3 CARBS 10.8 FIBER 4.8

TIME30

CALS71

(429 ratings)

Coach Nicole's Mini Vegetable Frittatas

Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.Submitted by: COACH_NICOLE

CALORIES 71.3 FAT 4 PROTEIN 5.3 CARBS 3.9 FIBER 1.4

TIME35

CALS75

(216 ratings)

Roasted Broccoli

My family doesn't like to eat vegetables, but they beg for seconds with this recipe!!! This gives broccoli a wonderful, nutty flavor that everyone will love.Submitted by: YENVED

CALORIES 74.5 FAT 5.1 PROTEIN 3 CARBS 6.6 FIBER 3.3

Member Reviews