| Carbohydrates | 34.7 gs |
| Energy | 295.2 kcal |
| Fats | 16.7 gs |
| Fiber | 1.4 gs |
| Protein | 3.3 gs |
| Saturated Fats | 2.6 gs |
| Sodium | 223.8 mg |
| Sugars | 21.2 gs |
Total
45difficulty
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.
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