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

    Pumpkin or Sweet Potato Chocolate Chip Muffins. Photo by missdawn76

    1/1 Photo of Pumpkin or Sweet Potato Chocolate Chip Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    AmyZoe's Note:

    Who knew you could substitute sweet potato in place of pumpkin? These are very moist and delicious. Personally, I could skip the chocolate chips and eat them without. Thank you thefrugalgirl.com for your terrific recipe and substitution ideas. I must confess, I left out the milk entirely by mistake and I didn't notice. They are moist and delicious without the milk.

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    Ingredients:

    Serves: 36

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      In a large mixing bowl, beat eggs, sugar, pumpkin, oil, and milk until smooth.
    2. 2
      In a separate bowl, whisk dry ingredients together.
    3. 3
      Add dry ingredients to liquid ingredients and stir just until combined.
    4. 4
      Fold in chocolate chips.
    5. 5
      Fill greased or paper-lined muffin cups 3/4 of the way full.
    6. 6
      Bake 16 to 20 minutes at 350 degrees.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 26, 2011

      Excellent, made as written except used minimuffin tin, baked for 15 minutes. Made approximately 36 muffins. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2011

      55

      This recipe churned out 36 of the most delicious muffins I've ever had the pleasure of eating! They were so good, in fact, that they inspired a review! I only made a couple of tweaks to the recipe, more out of necessity than anything else: I used only un-bleached white all-purpose flour and a 10 oz bag of mini chocolate chips which, in my opinion, were plenty. Their mini size also suited the muffins nicely. The first batch of muffins took the full 20 minutes in the oven, 24 minutes the next batch and 23 for the last. Two muffin-making tricks I used were room-temperature ingredients and placing a cookie sheet under the muffin pan. Apparently this last trick prevents your muffins from turning brown on the bottom; I had no brown-bottomed muffins to speak of! These muffins are on the sweet side, which I like, so if you want something less sweet try substituting chopped walnuts for the chocolate chips or go halves with each. in any case, I will definitely be making these again! Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2010

      55

      Excellent--am a Food Prep teacher & get a recipe very often from Foods.com--this one is scrumptious!!! Always test at home first & only change I made was adding 3/4 chopped walnuts.

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

    Read All Reviews (5)

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    Nutritional Facts for Pumpkin or Sweet Potato Chocolate Chip Muffins

    Serving Size: 1 (59 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 179.9
     
    Calories from Fat 74
    41%
    Total Fat 8.2 g
    12%
    Saturated Fat 2.5 g
    12%
    Cholesterol 21.3 mg
    7%
    Sodium 166.5 mg
    6%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 1.2 g
    4%
    Sugars 16.4 g
    65%
    Protein 2.5 g
    5%

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