Best 3 Pumpkin Or Sweet Potato Chocolate Chip Muffins Recipes
Calling all muffin lovers! Get ready to indulge in two mouthwatering variations of chocolate chip muffins – each made with a unique twist. Our first recipe features the classic pumpkin muffin, infused with warm autumnal flavors and studded with rich chocolate chips. Pumpkin, a seasonal favorite, not only lends its vibrant orange hue but also delivers a moist and tender crumb. On the other hand, our sweet potato chocolate chip muffins offer a delightful alternative, showcasing the natural sweetness and earthy notes of sweet potatoes. Both muffins are easy to make, requiring simple ingredients and straightforward steps. So, gather your mixing bowls and preheat your oven – it's time to embark on a muffin-baking adventure that will leave your taste buds dancing with joy.
Here are our top 3 tried and tested recipes!
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.
SWEET POTATO-CHOCOLATE CHIP MUFFINS
These sweet potato-chocolate chip muffins are easy to make and delicious.
Provided by 2411
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
- Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
- Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 27.7 g, Cholesterol 21.8 mg, Fat 6 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 127.2 mg, Sugar 14.6 g
PUMPKIN CHOCOLATE CHIP MUFFINS
These muffins are my favorite! They are also relatively healthy, made with whole wheat flour. They can be made vegan by replacing the chocolate chips with carob chips. I adapted this recipe from the Vegan Lunch Box web site
Provided by death_by_parsnip
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
- Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
- In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
- Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
- Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
Nutrition Facts : Calories 230.2, Fat 10, SaturatedFat 1.6, Sodium 230.8, Carbohydrate 34.6, Fiber 3.6, Sugar 20.1, Protein 3.7
Tips:
- Muffin batter should be thick enough to coat the back of a spoon.
- Do not overmix the batter as it can make muffins tough.
- For sweeter muffins, use mashed sweet potato instead of pumpkin.
- Add a crunchy texture by topping muffins with chopped nuts or granola before baking.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Conclusion:
Pumpkin or sweet potato chocolate chip muffins are a delicious and nutritious snack or breakfast option. They are easy to make and can be customized to your liking. With their moist texture, sweet flavor, and chocolatey goodness, these muffins are sure to be a hit with everyone. So next time you're looking for a quick and easy treat, give these pumpkin or sweet potato chocolate chip muffins a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #breads #vegetables #muffins #chocolate #brown-bag #quick-breads #brunch #to-go #camping #number-of-servings
You'll also love
