Who doesn’t love a muffin packed with chocolate chips? This recipe is rich with pumpkin puree which is both colorful and dense with nutrients. Mini chocolate chips provide a touch of decadent sweetness to go with the savory pumpkin.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | about 12 muffins |
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, ginger or pie spice (optional)
- 2 large eggs
- 1/3 cup cooled melted butter or oil
- 1/4 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup mini chocolate chips
- Sugar in the raw, for sprinkling (optional)
Instructions
- Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. If using, add the ground cinnamon, ginger or pie spice.
- In a separate bowl, whisk the eggs until combined. Whisk in the cooled melted butter or oil, milk and vanilla extract. Stir in the pumpkin puree.
- Add the wet ingredients to the bowl with the dry ingredients and stir just to combine. Stir in the mini chocolate chips until just combined.
- Fill each paper liner in the prepared muffin tin at least three-quarters of the way with batter. If desired, sprinkle the tops with sugar in the raw.
- Bake the muffins until they rise and a toothpick inserted into the center comes out clean, 18 to 25 minutes. Let cool a few minutes in the pan, then remove the muffins to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 220 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 46 mg |
| Sodium | 183 mg |