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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Cactus Kim's Kitchen

Cactus Kim's Kitchen

A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
  2. Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
  3. Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.
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Reviews

ReneePaj
2

ReneePaj

11/2/2013

Quite moist and delicious. I halved the recipe and got 8 BIG muffins, could have probably squeezed a dozen out of the batter if I made them smaller. Used mini chocolate chips. Nice flavor!

BOOKMARKER
1

BOOKMARKER

10/15/2014

Twelve big, beautiful muffins; but, tastewise, didn't impress. 'Not pumpkin or even pumpkinspiced flavor. The molasses isn't even distinguishable except for appearance. 'Only change I made was omitting the chips. 'Not for us, but glad others liked them.

Tamara C
1

Tamara C

10/4/2014

The kids can't get enough. Quick and easy.

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