Pumpkin Chocolate Chip Muffins
Try this Pumpkin Chocolate Chip Muffins recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 24
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 2 1/2 teaspoons baking powder
- 1 1/4 cups sugar
- 2 1/2 cups flour
- 1/2 cup butter melted and slightly cool
- 1 1/2 cups pureed pumkin (about one 15 ounce can of pumpkin)
- 1 cup chocolate chips (i prefer mini semi-sweet chocolat
- Carbohydrate 16.9124663188088 g
- Cholesterol 11.4163194441768 mg
- Fat 4.17350784720771 g
- Fiber 0.0914222195678287 g
- Protein 0.828752777342598 g
- Saturated Fat 2.63162437498425 g
- Serving Size 1 1 muffin (52g)
- Sodium 2955.77732778286 mg
- Sugar 16.821044099241 g
- Trans Fat 0.298411361119322 g
- Calories 106 calories
Preheat the oven to 350 degrees.Put the butter in a microwave-safe bowl and cook it in the microwave until it is melted. Let it cool on the counter.In a large bowl, mix together the sugar, pureed pumpkin, eggs, vanilla, milk, cinnamon, and nutmeg.Stir in the butter and mix well.Add in the baking soda, baking powder, and salt, and flour. Stir to combine but do not overmix!Gently stir in the chocolate chips.Scoop the batter into greased or paper-lined cupcake liners.Cook at 350 degrees for 15-20 minutes.ENJOY!
