Pumpkin Chocolate Chip Muffins Recipe

Name: Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped or sliced almonds (unblanched); 1 2/3 c. flour; 1 c. sugar; 1 Tbsp. pumpkin pie spice; 1 tsp. baking soda; 1/4 tsp. baking powder; 1/4 tsp. salt; 2 eggs; 1 c. plain pumpkin (1/2 of a 1 lb. can); 1/2 c. (1 stick) butter, melted; 1 c. chocolate chips

Servings: persons

1/2 c. chopped or sliced almonds (unblanched)
1 2/3 c. flour
1 c. sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. plain pumpkin (1/2 of a 1 lb. can)
1/2 c. (1 stick) butter, melted
1 c. chocolate chips

1
Preheat oven to 350u00b0.
2
Put almonds in baking sheet or pie pan and bake about 5 minutes or until lightly browned.
3
Cool. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
4
Break eggs into another bowl.
5
Add pumpkin and butter and whisk until well blended.
6
Stir in chocolate chips and almonds.
7
Pour over dry ingredients and fold in with a rubber spatula, just until dry ingredients are moistened.

1384

kcal

Calories

Fat

180

Carbs

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 11 ingredients. The key ingredients include: 1/2 c. chopped or sliced almonds (unblanched), 1 2/3 c. flour, 1 c. sugar, 1 Tbsp. pumpkin pie spice, and more.

Yes, 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.

Pumpkin Chocolate Chip Muffins

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