| Carbohydrates | 34.7 g |
| Energy | 295.2 kcal |
| Fats | 16.7 g |
| Fiber | 1.4 g |
| Protein | 3.3 g |
| Saturated Fats | 2.6 g |
| Sodium | 223.8 mg |
| Sugars | 21.2 g |
-
Total
45 -
difficulty
Easy
Pumpkin Chocolate Chip Muffins
Utensils
-
Bowl
-
Spoon
-
Whisk
-
Oven
-
Muffin Pan
-
Paper Cupcake Liners
-
Toothpicks
-
Bowl
Ingredients
Portions: 24
- 4 Large Eggs
- 2 Cups Granulated Sugar
- 2 Cups Pumpkin Puree
- 1 1/2 Cup Canola Oil
- 3 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- 1 1/2 Teaspoon Cinnamon Powder
- 1/2 Teaspoon Nutmeg Powder
- 1/2 Teaspoon Ginger Powder
- 1/4 Teaspoon Ground All Spice
- 1 Teaspoon Salt
- 6 ounces NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels (1 cup)
Instructions
- 1.Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
- 2.In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.
- 3.In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice and salt. Add flour mixture slowly to pumpkin mixture and mix well.
- 4.Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
- 5.Bake for 15-17 minutes or until a toothpick inserted near the centre comes out clean. Do not overbake. It makes all the difference between a good and a great muffin.
- 6.Cool in pan 10 minutes before removing to a wire rack.
What do you want to do with this recipe?
Related recipes
- 47'
- Easy
Caramel Apple Muffins
- 72'
- Easy
-
Cost
Easy Chocolate Cake
- 34'
- Easy
Carrot Cake Muffins
- 45'
- Easy
-
Cost
Baked French Toast Muffins
- 72'
- Easy
Ginger Molasses Cookies
- 37'
- Easy
Easy Peanut Butter Cookies
- 62'
- Easy
Chocolate Chip Cookies
- 114'
- Intermediate
Boston Cream Pie Cupcakes
- 23'
- Easy
Banana Nut Muffins
- 21'
- Easy
Chocolate Chip Waffles
Loading... Wait!