Dessertschefsavvy4.9
Pumpkin Chocolate Chip Muffins
Super soft and moist Pumpkin Chocolate Chip Muffins. A freezer friendly breakfast or dessert!
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
📝 Preparation Steps
1
Preheat oven to 400 degrees. Spray two muffin pans with non stick cooking spray. In a large bowl combine the eggs, both sugars, pumpkin and oil until smooth, set aside.
eggs4
2
In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt.
baking soda2 teaspoonsbaking powder1 teaspoonpumpkin pie spice1 tablespoon
3
Fold the dry ingredients into the wet ingredients just until combined. (Do not over mix). Fold in the chocolate chips.
4
Fill the prepared muffin tins 3/4 of the way up.
5
Bake for ⏱️ 15 minutes or until a toothpick inserted near the center comes out mostly clean. I like to under bake mine a bit to keep the muffins extra moist.
6
Allow the muffins to cool in the pan for ⏱️ 10 minutes before removing them to a wire rack to cool completely.
Nutrition Facts
calories
191 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
20 g
sodium Content
154 mg
protein Content
3 g
cholesterol Content
28 mg
carbohydrate Content
33 g
saturated Fat Content
2 g
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