Pumpkin Chocolate Chip Muffins
Pumpkin and chocolate chips, yummy on a cold winter’s day.
Ingredients:
3/4 cup sugar
1/4 oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1-1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
3/4 cup semi-sweet chocolate chips
Preheat the oven to 400 degrees. Prepare muffin pans with grease or liners, whichever you prefer.
Mix sugar, oil and eggs. Add pumpkin and water.
(Looks kind of nasty, doesn’t it? – Don’t worry, it gets better.
Now here’s the GOOD STUFF.
This recipe depends on these spices. That’s what gets rid of the bland pumpkin taste and adds lots of tasty goodness.
In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.
Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Mmmm. Yummy with a nice cup of hot coffee.
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!