Best 6 Barbs Pumpkin Chocolate Chip Muffins Recipes
Indulge in the delightful flavors of fall with Barb's Pumpkin Chocolate Chip Muffins, a culinary symphony that harmonizes the warmth of pumpkin and the irresistible charm of chocolate chips. These muffins are not just another breakfast treat; they are an experience to savor, offering a moist, tender crumb that melts in your mouth, while the burst of chocolate chips adds a touch of sweetness and a satisfying crunch. With three variations to choose from – classic, gluten-free, and vegan – these muffins cater to diverse dietary preferences, ensuring everyone can partake in this autumnal delight.
Let's cook with our recipes!
THE BEST PUMPKIN CHOCOLATE CHIP MUFFINS
Celebrate the fall season with a quick and easy recipe for super-moist pumpkin muffins studded with chocolate chips.
Provided by Kelly Senyei
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!
Nutrition Facts : Calories 282 kcal, Carbohydrate 43 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 142 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
PUMPKIN-CHOCOLATE CHIP MUFFINS
These muffins with hemp are nutritional and calorie-dense.
Provided by Abbie Bruno Patterson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 36
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 36 muffin cups with paper liners.
- Mix pumpkin, sugar, eggs, coconut oil, and olive oil together in a mixing bowl.
- Combine flour, hemp, wheat germ, flax seeds, yeast, baking soda, baking powder, cinnamon, salt, and hemp powder in another bowl. Blend into pumpkin mixture. Stir in dark chocolate chips and molasses.
- Fill the prepared muffins tins evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 30.5 g, Cholesterol 20.7 mg, Fat 17.2 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 7.8 g, Sodium 205.5 mg, Sugar 12.6 g
PUMPKIN CHIP MUFFINS
My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher-she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! -Cindy Middleton, Champion, Alberta
Provided by Taste of Home
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.
Nutrition Facts : Calories 328 calories, Fat 19g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHIP MUFFINS
This is a yummy muffin recipe that has become an annual tradition, especially for fall and Halloween class parties. Especially tasty when they are still warm, these pumpkin muffins are full to brimming with chocolate chips!
Provided by FRANNYJ
Categories Bread Quick Bread Recipes Pumpkin Bread 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.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 39 g, Cholesterol 31 mg, Fat 18.9 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 246 mg, Sugar 25 g
PUMPKIN CHOCOLATE CHIP MUFFINS
Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!
Provided by Donna Breault
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
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.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g
CHOCOLATE CHIP PUMPKIN MUFFINS
"Here's a recipe that your readers will love!" writes Jennifer Jackson of Charlottesville, Virginia. "It's simple, yet filling and delicious."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 314mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- For a moist and flavorful muffin, use fresh pumpkin puree instead of canned.
- Be sure to measure the flour correctly. Too much flour will result in dry muffins.
- Do not overmix the batter. Overmixing can make the muffins tough.
- For a crispy muffin top, sprinkle the muffins with sugar before baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely before storing or serving.
- To freeze the muffins, place them in a freezer-safe bag and freeze for up to 2 months.
- To reheat the muffins, thaw them overnight in the refrigerator or microwave them on low power for 30 seconds at a time.
Conclusion:
Barb's pumpkin chocolate chip muffins are a delicious and easy-to-make treat that is perfect for fall. The muffins are moist and flavorful, with a crispy muffin top and a gooey chocolate chip center. They are also a good source of fiber and vitamin A. Whether you are looking for a quick breakfast, a midday snack, or a dessert, Barb's pumpkin chocolate chip muffins are sure to please. So next time you are in the mood for something sweet and satisfying, give this recipe a try!
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