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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
1x
2x
3x
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:
209
kcal
Carbohydrates:
30
g
Protein:
3
g
Fat:
9
g
Saturated Fat:
2
g
Cholesterol:
11
mg
Sodium:
186
mg
Fiber:
1.5
g
Sugar:
19
g
Keyword
banana chocolate chip muffins, chocolate chip pumpkin muffins, pumpkin muffins
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