Pumpkin Chocolate Chip Muffins
It’s that PSL-life time of year, you can’t escape it, pumpkin is all around us. Add some chocolate into the mix and you have two of the ultimate comfort foods in baking.
The flavor is all about Fall, and these muffins are one of the Kid’s favorite treats. They’re easy to grab and go which means you’ll want to eat them for breakfast, lunch and snack. Everything mixes up in one bowl which makes clean up easy too. Bake up a batch and soon you’ll be on your way to pumpkin heaven.
![Pumpkin Chocolate Chip Muffins](https://justjennrecipes.com/wp-content/uploads/2008/10/Pumpkin-Chocolate-Chip-Muffins.jpg")
Pumpkin Chocolate Chip Muffins
Ingredients:
1-1/2 cups all-purpose flour
3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup canned pumpkin
2 eggs
1/4 cup whole milk
1/4 cup oil
1 cup semi-sweet chocolate chips
Instructions:
Step 1: Preheat the oven to 375 degrees. Prep muffin pans with liners.
Step 2: In a large bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
Step 3: Make a well in the center of the dry ingredients and add the pumpkin, eggs, oil, and milk, stirring until just combined.
Step 4: Stir in the chocolate chips.
Step 5: Fill muffin cups 2/3 full with batter.
Step 6: Bake for 14 to 16 minutes depending on your oven. Let cool on a wire rack.
I made these yesterday, improvising using what I had on hand, and they are DELICIOUS!!! I love pumpkin, and I LOVE chocolate!
I substituted as follows:
*Reduced oil to 2Tbsp and added an extra 2 TBsp pumpkin
*whole wheat flour for flour
*Brown Sugar Splenda Blend for sugar
* 3/4 tsp pumpkin spice in place of all of the other spices because I didn’t have ground cloves.
*1/3 c liquid egg whites for 2 large eggs.
Truly, delicious. They were slightly more dense than what your picture seems and of course a darker color due to the swaps; but I’m in love! 😉
I think I might try substituting all of the oil with applesauce next time.
I made 15 muffins total.
By my calculations the nutrition info came out to:
83 calories each
1.3 g Fat
18 g Carbs
1.5 g Protein
Yum, thanks.
Could you tell me how I might be able to convert this to a cookie type recipe?
oh sweet heavens, i’m in love.
i’ll make these this weekend and i WON’T share with the kids.
Sadly, the recipe conversion I used had a glitch. They are about 165 calories each, 5g Fat 3 g Protein and I don’t remember the carbs; but I LOVE THEM ANYWAY! 😉
I made these this morning for my son’s 2 year birthday, and they were so quick and easy. I happened to have some leftover pumpkin from making JENN’s pumpkin bundt cake last week, so this was the perfect use for it. I usually end up throwing out that little bit left over from the can because I can’t think of a way to use it up. Yummy and useful, too!