Paula's Pumpkin Chocolate-Chip Muffins Recipe

Name: Paula's Pumpkin Chocolate-Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 123 c. flour; 1 c. sugar; 1 tbsp. pumpkin-pie spice; 1 tsp. baking soda; 1/4 tsp. baking powder; 1/4 tsp. salt; 1 c. semisweet chocolate chips; 2 large eggs; 1 c. canned solid-pack pumpkin; 1/2 c. unsalted butter

Servings: persons

123 c. flour
1 c. sugar
1 tbsp. pumpkin-pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 c. semisweet chocolate chips
2 large eggs
1 c. canned solid-pack pumpkin
1/2 c. unsalted butter

1
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper muffin cups; spray liners lightly with nonstick cooking spray.
2
In large bowl, mix first six ingredients; add chocolate chips, tossing to coat.
3
In another small bowl, whisk together remaining ingredients; add to flour mixture and stir just until combined (do not overmix).
4
Fill each muffin cup about two-thirds full.
5
Bake for 20 to 25 minutes, until muffins spring back when lightly touched.
6
Cool muffins on rack

27710

kcal

Calories

122

Fat

5706

Carbs

748

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 123 c. flour, 1 c. sugar, 1 tbsp. pumpkin-pie spice, 1 tsp. baking soda, and more.

Yes, Paula's Pumpkin Chocolate-Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paula's Pumpkin Chocolate-Chip Muffins

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