Chocolate Chip Pumpkin Muffins
Try this Chocolate Chip Pumpkin Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 egg
- 1 teaspoon baking powder
- 1/4 easpoon salt
- 1/4 easpoon baking soda
- 1 cup unsweetened vanilla almond milk (any milk will wor
- 1 tablespoon pumpkin spice (or use cinnamon)
- 2 cups flour or pancake mix (all-purpose whole wheat, whole wheat pastry flour, spelt flour or pancake mix* will all work)
- 1/3 up coconut sugar or brown sugar
- 1 cup pumpkin puree organic if possible
- 1/2 up mini chocolate chips (i use enjoy life mini chocol
- Carbohydrate 6.26373611044974 g
- Cholesterol 0.272222221669927 mg
- Fat 0.0891388887673839 g
- Fiber 1.86750004291534 g
- Protein 0.470513888431864 g
- Saturated Fat 0.0519194443687799 g
- Serving Size 1 1 muffin (29g)
- Sodium 53.9458333188356 mg
- Sugar 4.39623606753439 g
- Trans Fat 0.0125124999937867 g
- Calories 26 calories
Preheat oven to 350 degrees F. Grease 12 muffin cups or line muffin cups with muffin liners and set aside. I prefer not using liners for this recipe.Combine all dry ingredients in mixing bowl; whisk to combine. Add wet ingredients and blend until smooth.Fill 12 muffin cups evenly. They will be close to full.Bake at 350 degrees F. for about 25 minutes and until tops are golden brown. I didn’t use muffin liners and removed my muffins immediately from the muffin pan (after cooked) to cool on a wire rack. Enjoy!
