PUMPKIN CHOCOLATE CHIP MUFFINS
This recipe came from my sister, who always made them to take camping... Now we share them with friends, family, teachers... we even have a gluten free version that we like the most! We also mix different types of chips White/Milk/Dark Chocolate
Provided by Brenda Will
Categories Other Snacks
Time 25m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 400 Lightly coat 2 muffin tins with vegetable spray or line with baking cups.
- 2. In a large mixing bowl beat eggs, sugar, pumpkin and oil until smooth.
- 3. In a separate bowl combine flour, baking soda, baking powder, cinnamon and salt. Please note: If using Gluten-free baking mix, omit the baking soda.
- 4. Add pumpkin mixture to the dry ingredients and mix well.
- 5. Fold in chocolate chips and fill muffin cup 3/4 full (batter will be thick)
- 6. Bake for 16-20 minutes Makes 24
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imazokeke godswill
[email protected]These muffins are the perfect fall treat. They're easy to make and they're always a hit with my family and friends.
Ubaid ashfaq00
[email protected]I'm not a fan of pumpkin, but I really enjoyed these muffins. They're moist and fluffy, with just the right amount of sweetness.
Marwat Studio
[email protected]These muffins are delicious! The pumpkin and chocolate flavors are perfectly balanced.
amenoagbey james
[email protected]I've made these muffins several times and they're always a hit. They're the perfect fall treat.
Fadi Bouali
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I highly recommend them.
Hana Hana M
[email protected]I'm not sure what I did wrong, but my muffins came out flat and dense.
Mehak Mehak20
[email protected]These muffins are so moist and fluffy. I could eat them every day.
Azhar Ahmad
[email protected]I love the combination of pumpkin and chocolate in these muffins. They're always a hit at my parties.
CFIND Finders
[email protected]These muffins are perfect for a fall breakfast or snack. They're also great for freezing and reheating later.
Abi Ra
[email protected]I used white chocolate chips instead of semisweet chocolate chips and they were delicious!
saidul khan
[email protected]I added a teaspoon of cinnamon to the batter and it gave the muffins a nice warm flavor.
Shannon Finney
[email protected]I made these muffins gluten-free by using gluten-free flour and they turned out great! They were just as moist and fluffy as the regular muffins.
Steve Luff
[email protected]These muffins were a bit too dry for my taste. I think I might have overmixed the batter.
M saifal Fraz
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these muffins. The pumpkin flavor was subtle and the chocolate chips added a nice touch of sweetness.
Ashley julian silva
[email protected]These muffins are so easy to make and they always turn out great. I love that I can use canned pumpkin, which makes them a quick and easy fall treat.
allan hamz
[email protected]I've tried many pumpkin chocolate chip muffin recipes, but this one is by far the best. The muffins are always moist and fluffy, and the pumpkin and chocolate flavors are perfectly balanced.
Aftab Ahmad khan
[email protected]I made these muffins for a potluck and they were gone in minutes! Everyone loved them.
Richard Mwango
[email protected]These pumpkin chocolate chip muffins were a hit with my family! They were moist and fluffy, with just the right amount of sweetness. The pumpkin flavor was subtle, but it came through nicely. The chocolate chips added a fun and delicious touch.