Chocolate Chip Pumpkin Muffins
At a Glance
- Prep
- 20 minutes
- Cook
- 16 minutes
- Servings
- about 24 muffins
Categories
- Breakfast
- American
- Easy
Dietary
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Eggs
- Wheat
- Soybeans.
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Calories
310.8
per serving
7460 for selected servings
Fat
16.8g
per serving
402g for selected servings
Sugar
25.6g
per serving
615g for selected servings
Protein
3.9g
per serving
93g for selected servings
Carbohydrates
39.4g
per serving
945g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A tasty way to use up leftover pumpkin puree! The pumpkin adds a nice source of fiber and melds wonderfully with the chocolate chips.
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Ingredients
- 4 eggs
- 2 cups sugar
- 1 (16 ounce) can pumpkin puree (or 2 cups of fresh puree)
- 1 teaspoon vanilla extract
- 1 1/4 cups vegetable oil
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 12 ounces semi-sweet chocolate chips
Instructions
In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
Fill greased or paper-lined muffin cups 3/4 full.
Bake at 400 F for 16-20 minutes.
Let cool before taking out of pan.
