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Chocolate Chip Pumpkin Muffins
At a Glance
- Prep
- 20 minutes
- Cook
- 16 minutes
- Yield
- about 24 muffins
Categories
- Breakfast
Cuisine
- American
Difficulty
- Easy
Dietary
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Eggs
- Wheat
- Possible Eggs — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
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
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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.
Keep Cooking
Looking for more Nut-free recipes?
Bakery Dozen Assortment Muffins In One Batch
Bakery's dozen assortment muffins from one batch of batter! Blueberry, strawberry, raspberry, and banana nut flavors. Perfect for brunch and family gatherings.
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