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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

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Deb K
1

Deb K

12/4/2013

really good, cut recipe in half and made 26 mini muffins, used mini choc chips. Used about 1 cup canned pumpkin that was left over.

ReneePaj
1

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!

Don
0

Don

7/27/2014

Great recipe. Added walnuts, just because my family likes them and only made some minor changes (only because I wanted to use what I had on hand) - topped up the pumpkin with some unsweetened applesauce, as I didn't have enough pumpkin, used whipping cream - because I wanted to use it up. These get most of their sweetness from the chocolate chips. My two year old gobbled these up. Will definitely make again.

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