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Pumpkin Chocolate Chip Muffins

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  • Total: 45min
    Preparation: 18min
    Cooking: 17min
    Wait: 10min
  • Portions: 24.00
  • Difficulty: Easy

Utensils

  • Oven
  • Muffin Pan
  • Paper Cupcake Liners
  • Bowl
  • Whisk
  • Bowl
  • Whisk
  • Spoon
  • Oven
  • Toothpicks

Nutritional information 295kcal = 1,235kj /per portion

  • 295.17 Energy
  • 68.92 Milligrams Calcium
  • 3.19 Grams Protein
  • 34.67 Grams Carbohydrates
  • 16.66 Grams Fats
  • 2.59 Grams Saturated Fats

Ingredients

  • 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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