Pumpkin Chocolate Chip Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pumpkin Chocolate Chip Muffins calories by ingredient
Introduction
Moist and delicious. Substitute 2 cups gluten-free oat flour for unbleached; grain-sweetened dairy-free chips for regular to make available to all eaters! Moist and delicious. Substitute 2 cups gluten-free oat flour for unbleached; grain-sweetened dairy-free chips for regular to make available to all eaters!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
Directions
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