Time 30m Number Of Ingredients 15 Steps:
Preheat the oven to 350ºF. Grease a muffin pan with cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin. Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed. Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips then bake the muffins for 18 10 20 minutes until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely. ★ Did you make this recipe? Don’t forget to give it a star rating below!
Time 35m Yield 2 dozen. Number Of Ingredients 10 Steps:
In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Time 40m Number Of Ingredients 13 Steps:
Preheat oven to 350ºF. Coat regular-sized muffin molds with cooking spray. Beat together light butter and sugar. Beat in pumpkin, apple sauce, egg, vanilla, and milk. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently fold in flour mixture to wet mixture, being sure not to over mix. Gently fold in 4 tbsp of chocolate chips, reserving 2 tbsp to sprinkle on top. Divide batter among muffin pans. Sprinkle remaining chocolate chips evenly over the top of each muffin. Bake until a toothpick inserted into center comes out clean, about 22-26 minutes. Let cool in muffin mold for 5 minutes if using silicon. If using an aluminum pan, let cool for 15 minutes before. removing to cool completely.
Time 33m Yield 24 muffins Number Of Ingredients 11 Steps:
Mix first 5 ingredients together; separately, mix dry ingredients. Blend the two mixtures together, fold in chips. Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don’t work very well.). Bake at 400 degrees F. for 16-20 minutes.
Time 30m Yield 12 Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Time 25m Yield 12 muffins Number Of Ingredients 10 Steps:
Preheat oven to 400°F. Coat a 12-muffin tin with nonstick cooking spray. Whisk the flour with the baking powder and salt and set aside. Beat the egg, sugar and margarine with an electric mixer set on medium until smooth. Add the milk and vanilla and beat again. Mix the flour and chocolate chips into the batter by hand just until combined. Spoon the batter into the muffin cups so that each is about two-thirds full. Top each muffin cup with cinnamon/sugar mixture, if desired. Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean. Cool in the tin set on a wire rack for about 10 minutes. Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.
Time 50m Yield 16 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray. Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl. Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Time 35m Yield 24 serving(s) Number Of Ingredients 11 Steps:
Mix first 5 ingredients together, sparately, mix dry ingredients. Blend the two mixutres, fold in chips. generoulsy fill 24 greased(non stick cooking spray) or paper-lined muffin cups. Bake at 400 degrees F. for 16-20 minute.
More about “light pumpkin chocolate chip muffins recipes”
Time 30m Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.
