Pumpkin Chocolate Chip Muffins
Try this Pumpkin Chocolate Chip Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 cup packed brown sugar
- 1/2 cup whole wheat flour
- 2 large eggs beaten
- 1 teaspoon real vanilla
- 1 cup all-purpose flour (i use white whole wheat flour f
- 1/4 cup ground flaxseed or wheat germ
- 1/4 teaspoon real salt
- 1 cup of pureed pumpkin (canned pure pumpkin is what i u
- 1/2 cup 1% lowfat milk
- 1/2 cup mini chocolate chips (or dark chocolate chips)
- 1/3 up oil (i use melted coconut oil)
- Carbohydrate 284.722236650794 g
- Cholesterol 2121.53333332008 mg
- Fat 69.9851733304172 g
- Fiber 19.4762995452881 g
- Protein 84.5265233223648 g
- Saturated Fat 18.1266316648507 g
- Serving Size 1 1 recipe (993g)
- Sodium 949.207999652054 mg
- Sugar 265.245937105506 g
- Trans Fat 9.68056499985088 g
- Calories 2059 calories
1) Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.2) Whisk together the flours, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.3) Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20 to 23 minutes.
