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    You are in: Home / Recipes / Pumpkin Chocolate Chip Muffins Recipe
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    Pumpkin Chocolate Chip Muffins

    Pumpkin Chocolate Chip Muffins. Photo by **Tinkerbell**

    1/1 Photo of Pumpkin Chocolate Chip Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    SaddleUp87's Note:

    I grew up on these delicious moist muffins, and would look forward to the fall season every year when my mother would bake these nonstop to keep up with my appetite! Chocolate and pumpkin may seem like an odd combination, but trust me, it is incredibly satisfying and the flavors compliment each other extremely well! (Note: you can use 1 tbs pumpkin pie spice instead of the cinnamon, ginger, and cloves)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Thoroughly mix dry ingredients in a large mixing bowl.
    3. 3
      Break eggs into another bowl.
    4. 4
      Add oil and pumkin to eggs and whisk until smooth, then stir in chocolate chips.
    5. 5
      Pour wet mixture over dry ingredients and fold with a rubber spatula until just combined.
    6. 6
      Scoop batter into muffin cups and bake for 20-25 minutes, or until puffed and springy to touch.
    7. 7
      Turn out onto a rack to cool completely.
    8. 8
      (These muffins taste their best the next day).

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    Ratings & Reviews:

    • on March 13, 2011

      55

      Chocolate chip and pumpkin bakery style cookies are my favorites of mine and muffins are just as good! The only change I had to make was to use a gluten-free flour mix (I used Sun Flour Mills brand for these), but didn't change any liquid ingredients. They baked up perfectly tall and plump in 20 minutes and they are delicious! DS just walked in with one in his mouth and couldn't believe they were gluten-free. I'll be making these again, so thanks for posting your recipe, SaddleUp! Made & enjoyed for Spring 2011 Pick A Chef. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2009

      45

      I made these with slight variations. First, I used fresh pumpkin, which is a bit more "wet" than canned pumpkin. I used slightly more if it than the recipe called for. I cut the sugar to 2/3 C. and the oil to 1/3 C. I think the extra pumpkin made up for any moistness lost by the change in oil. These were very good - a Keeper!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2007

      55

      my son and I made these tonight. They are great tasting and the texture is nice. Will make these again for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Chocolate Chip Muffins

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 291.5
     
    Calories from Fat 128
    44%
    Total Fat 14.3 g
    22%
    Saturated Fat 3.4 g
    17%
    Cholesterol 31.0 mg
    10%
    Sodium 192.5 mg
    8%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 1.7 g
    7%
    Sugars 24.6 g
    98%
    Protein 3.5 g
    7%

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