Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

4.5 of 5 (54)
member ratings
Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 174.6
  • Total Fat: 6.7 g
  • Cholesterol: 7.6 mg
  • Sodium: 165.8 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Pumpkin Chocolate Chip Muffins calories by ingredient


Introduction

These pumpkin chocolate chip muffins are a nice snack or treat when company comes over! These pumpkin chocolate chip muffins are a nice snack or treat when company comes over!
Number of Servings: 28

Ingredients

    1 1/2 C packed brown sugar
    1/2 C vegtable oil
    4 eggs
    1 15 oz can pumpkin
    1/2 C water
    3 C flour
    1 1/2 tsp baking powder
    1 tsp baking soda
    1 tsp ground cloves
    2 tsp ground cinnamon
    1/2 salt
    1 tsp ground nutmeg
    1 C semisweet chocolate chips

Directions

Preheat oven to 400 degrees F. Spray muffin pan with non-stick spray or use paper liners.
Mix sugar, oil, eggs, pumpking and water until smooth. In a separate bowl mix flour, soda, powder, spices and salt. Combine wet and dry ingredients until smooth - stir in chocolate chips.
Fill muffin cups 2/3 with batter. Bake at 400 20-25 minutes.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    18 of 18 people found this review helpful
    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).     - 9/22/08


  • no profile photo

    Incredible!
    7 of 7 people found this review helpful
    absolutely delicious, very easy to make and i substituted applesauce for the eggs (just 1 and 1/3 cups instead of 4 eggs) turned out great my brother loved them!! and so did i! - 7/21/08


  • no profile photo

    Incredible!
    4 of 5 people found this review helpful
    I made this for breakfast and they turned out fabulous! I cut the recipe in 1/2 and made 12 muffins. I subbed butternut squash puree for the pumpkin, cut out the water, used part whole wheat pastry flour and also replaced oil with unsweetened applesauce. I will definitely make these again. Thanks! - 1/31/09


  • no profile photo

    Incredible!
    4 of 5 people found this review helpful
    I love these muffins! We also add fresh cranberries and that really makes it delicious and gives a serving of fruit :) - 1/23/09


  • no profile photo

    Good
    3 of 3 people found this review helpful
    I sub'd 2 eggs/2 whites for the 4 eggs, and applesauce instead of oil. These were pretty good, but I think next time I'll use white chocolate chips...I think the flavor would go better with the pumpkin and spice instead of the chocolate chips...Just my preference!

    Thanks for sharing!     - 1/31/11