Pumpkin Chocolate Muffins Recipe

Name: Pumpkin Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Flour; 2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 2 cups Sugar; 2 teaspoons Pumpkin Spice; 1 cup Vegetable Oil; 15 ounces, fluid Can Pumpkin; 4 whole Eggs; 2 cups Chocolate Chips

Servings: persons

3 cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/2 teaspoons Salt
2 cups Sugar
2 teaspoons Pumpkin Spice
1 cup Vegetable Oil
15 ounces, fluid Can Pumpkin
4 whole Eggs
2 cups Chocolate Chips

1
Preheat oven to 350 F. If not using cupcake liners, grease muffin tins.
2
In a large bowl, combine dry ingredients by hand or with a mixer. Add oil, pumpkin, and eggs until well mixed. Stir in chocolate chips. Fill cupcake liner two-thirds of the way.
3
Bake for 20 to 25 minutes. I like to eat these muffins warm, so I put them in the microwave for a few seconds before I eat them.
4
You can also use half whole wheat flour and half white flour. If you are so inclined, you can figure out how to switch yogurt for the oil/eggs for a lighter version.

1854

kcal

Calories

Fat

222

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 10 ingredients. The key ingredients include: 3 cups Flour, 2 teaspoons Baking Soda, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Pumpkin Chocolate 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 Muffins

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