Deceptively Delicious Chocolate Chip Pumpkin Muffins Recipes

CHOCOLATE CHIP PUMPKIN MUFFINS

Chocolate Chip Pumpkin Muffins image

"Here's a recipe that your readers will love!" writes Jennifer Jackson of Charlottesville, Virginia. "It's simple, yet filling and delicious."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
Dash ground allspice
1 large egg
3/4 cup packed brown sugar
3/4 cup canned pumpkin
2/3 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips

Steps:

In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 210 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 314mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN CHOCOLATE CHIP MUFFINS

Pumpkin Chocolate Chip Muffins image

Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!

Provided by Donna Breault

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 13

Ingredients

¾ cup white sugar
¼ cup vegetable oil
2 eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup semisweet chocolate chips

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. 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.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g

PUMPKIN CHIP MUFFINS

Pumpkin Chip Muffins image

My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher-she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! -Cindy Middleton, Champion, Alberta

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

4 large eggs, room temperature
2 cups sugar
1 can (15 ounces) pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 328 calories, Fat 19g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

DECEPTIVELY DELICIOUS CHOCOLATE CHIP MUFFINS

Deceptively Delicious Chocolate Chip Muffins image

Make and share this Deceptively Delicious Chocolate Chip Muffins recipe from Food.com.

Provided by ejgoss2

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup prune
1/2 cup brown sugar
4 tablespoons trans-fat free margarine
3/4 cup low-fat buttermilk
3/4 cup semi-sweet chocolate chips
1 large egg white
2 teaspoons vanilla
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup toasted wheat germ

Steps:

Preheat oven to 350°F.
Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
Put prunes in a blender with 1/4 cup hot water and puree until smooth.
In a large mixing bowl, beat the brown sugar and margarine with a wooden spoon until creamy. Stir in buttermilk, chocolate chips, prune puree, egg white, and vanilla.
Add the flour, baking powder, baking soda, and salt, and stir until just combined; do not overmix. There should be some lumps in the batter.
Divide the batter among the muffin cups. Sprinkle the tops with wheat germ. Bake until the tops of the muffins are lightly browned, 20 to 25 minutes. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

Nutrition Facts : Calories 179.5, Fat 3.9, SaturatedFat 2.1, Cholesterol 0.6, Sodium 258.8, Carbohydrate 34.5, Fiber 3.6, Sugar 16.8, Protein 4.6

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