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 ⅔ cups flour; 1 cup sugar; 2 teaspoons cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves; 1 teaspoon baking soda; ¼ teaspoon baking powder; ¼ teaspoon salt; 2 eggs; 7 12 ounces canned pumpkin puree; ½ cup canola oil; 1 cup chocolate chips

Servings: persons

1 ⅔ cups flour
1 cup sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 eggs
7 12 ounces canned pumpkin puree
½ cup canola oil
1 cup chocolate chips

1
Preheat oven to 350F.
2
Thoroughly mix dry ingredients in a large mixing bowl.
3
Break eggs into another bowl.
4
Add oil and pumkin to eggs and whisk until smooth, then stir in chocolate chips.
5
Pour wet mixture over dry ingredients and fold with a rubber spatula until just combined.
6
Scoop batter into muffin cups and bake for 20-25 minutes, or until puffed and springy to touch.
7
Turn out onto a rack to cool completely.
8
(These muffins taste their best the next day).

952

kcal

Calories

Fat

116

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 12 ingredients. The key ingredients include: 1 ⅔ cups flour, 1 cup sugar, 2 teaspoons cinnamon, 1 teaspoon ground ginger, 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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