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Pumpkin Chocolate Chip Muffins
Made with pumpkin puree and pumpkin spice, these pumpkin chocolate chip muffins are loaded with all the fall flavors you could ask for. Perfect for an autumn breakfast or brunch.
Course
Breakfast
,
Brunch
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
352
kcal
Author
Wanda Simone
Equipment
1 12-hole muffin tin
12 paper liners
1 large bowl
1 mixer with a large mixing bowl
1 large spoon
Ingredients
2
cups
self rising flour
1
cup
granulated sugar
2
teaspoons
pumpkin pie spice
1
cup
pumpkin puree
½
cup
canola oil
½
cup
milk
1
egg
1
teaspoon
vanilla extract
1 ¼
cups
semisweet chocolate chips
divided
Instructions
Preheat the oven to 350°F.
Place 12 paper liners in a 12 hole muffin tin and set aside.
Add the flour, sugar and pumpkin pie spice to a large bowl. Stir until well combined and set aside.
In another mixing bowl, add the pumpkin puree, oil, milk, egg and vanilla extract. Mix until all ingredients are well combined.
Add the flour mixture to the bowl. Mix until just combined.
Fold in 1 cup of the chocolate chips.
Divide the muffin batter between the paper liners.
Scatter the remaining ¼ cup chocolate chips over the muffins.
Bake the muffins for 20 minutes or until they spring back when lightly touched.
Transfer to a cooling rack and allow to cool completely before removing from the muffin tin.
Notes
If you don’t have paper liners, spray your muffin tin with a non-stick cooking spray.
I find using a cookie scoop makes it easy to scoop the muffin batter into the paper liners.
Nutrition
Serving:
1
muffin
|
Calories:
352
kcal
|
Carbohydrates:
44
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
18
mg
|
Sodium:
13
mg
|
Potassium:
193
mg
|
Fiber:
3
g
|
Sugar:
25
g
|
Vitamin A:
3227
IU
|
Vitamin C:
1
mg
|
Calcium:
37
mg
|
Iron:
2
mg