Pumpkin Chocolate Chip Muffins

These versatile pumpkin muffins work for breakfast, school lunches, bake sales, and even dessert. They are probably one of the most popular recipes I’ve ever made – everyone loves them.

Pumpkin Chocolate Chip Muffins

These versatile chocolate chip pumpkin muffins work for breakfast, school lunches, bake sales, and even dessert. 

5 from 1 vote

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Course Breakfast, Dessert, Snack

Cuisine American

Servings 18 muffins

Diet Vegetarian

Ingredients

  

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• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1 cup granulated sugar
• 1 large egg beaten
• ½ cup canola oil
• ½ cup applesauce
• 1 cup low fat milk
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 1 cup chocolate chips divided

Instructions

 

• Preheat oven to 375°F.
• Line a muffin pan with paper liners and set aside.
• In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; whisk well to combine.
• In a separate bowl whisk together sugar, egg, canola oil, applesauce, milk, vanilla, and pumpkin puree.
• Add pumpkin mixture to dry ingredients and mix until just combined; fold in ¾ cup chocolate chips.
• Fill each muffin cup with ¼ cup of batter.
• Bake for 14 to 16 minutes or until a toothpick comes out clean from the center.
• Top with a few additional chocolate chips per muffin, then allow to cool.

Nutrition

Calories: 209kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gCholesterol: 11mgSodium: 186mgFiber: 1.5gSugar: 19g

Keyword banana chocolate chip muffins, chocolate chip pumpkin muffins, pumpkin muffins

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