Pumpkin Chocolate Chip Muffins

pumpkin chocolate chip muffins in pan

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.

 

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Pumpkin Chocolate Chip Muffins

These versatile chocolate chip pumpkin muffins work for breakfast, school lunches, bake sales, and even dessert. 
0 from 0 votes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 muffins
Diet Vegetarian

Ingredients
  

  • 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
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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