Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

15
Cactus Kim's Kitchen 1

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

Ingredients

30 m servings 213 cals
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Original recipe yields 18 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Notes:
  • I used soymilk, but any milk will work. I also sometimes make 12 oversized muffins instead of 18 regular, and just bake them for about 20 minutes.
  • Lightly spoon flours into measuring cups and level with a knife to measure more accurately.
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Reviews

15
  1. 18 Ratings

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Used half of the chocolate chips and my kids still devoured them!

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!

Twelve big, beautiful muffins; but, tastewise, didn't impress.