These look delicious! Preheat oven to 400 degrees F (200 degrees C). Bake them for Fall pumpkin season or any time of year! https://www.melskitchencafe.com/pumpkin-chocolate-chip-muffins Add the flour mixture to the pumpkin mixture and mix until combined. Fill greased or paper-lined muffin cups three-fourths full. Add the dry ingredients to the wet ingredients and mix well until combined. Pumpkin is my all-time favorite thing to bake with too. Pumpkin Chocolate Chip Loaf. I'm hoping to make these for breakfast on Thanksgiving, but the recipe doesn't state how many muffins it makes? Or you can line the muffin cups with paper liners. Your email address will not be published. Coconut oil is a fabulous oil to use in almost all baking, and in this recipe you can’t taste the coconut flavor at all because of the pumpkin and spices used. They’re gluten-free which is a nice bonus. Add chocolate chips and stir lightly. Pumpkin Chocolate Chip Muffins are delicious and can be served as a snack, breakfast or even dessert if you add enough chocolate chips! FREE Printable Recipe Cards + Access to our FREE 15-Minute Meals! Fill 24 paper-lined muffin tins about 3/4 full. Pumpkin Chocolate Chip muffins are pretty popular around my house these days! You will need a 12 cup muffin pan. Breakfast Recipe Ideaspumpkin chocolate recipe pumpkin muffins pumpkin recipe. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Fill 24 paper-lined muffin tins about 3/4 full. The chocolate chips provide such a wonderful complimentary balance to the pumpkin flavor! In a small bowl, whisk together the eggs, pumpkin butter, canola oil, milk or half-and-half, and vanilla. Place paper liners in a regular sized muffin pan. Fold in chocolate chips. Lightly grease two 12 cup muffin pans, or line with … In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Your email address will not be published. These muffins are moist, easy and packed with fall flavor! Required fields are marked *. If you like our Pumpkin Chocolate Chip Muffins, you might also like the following recipes: FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! These easy muffins are sweetened with a touch of brown sugar and have plenty of pumpkin pie spice for that perfect fall flavor. 1 cup plain pumpkin; ½ cup (1 stick) butter, melted; ½ cup of chocolate chips; Optional: ½ cup of sliced almonds, baked briefly for extra crunch; Tip - if you don't have pumpkin spice, you can add ½ tbsp of cinnamon and ½ tbsp of nutmeg for similar flavor although the pumpkin aroma comes out best with the pumpkin spice in my opinion! These pumpkin chocolate chip muffins … In small bowl, blend eggs, then add pumpkin and butter. In a large mixing bowl combine butter, pumpkin, sugar, brown sugar and mix with hand mixer. Thanks for another great recipe! Stir together topping ingredients and … Fold in chocolate chips. Fill greased or paper lined muffin tin with half the batter-a little over a tablespoon in each cup. Healthy pumpkin chocolate chip muffins made with oat flour, pumpkin, and plain Greek yogurt for an extra punch of protein. Healthy Pumpkin Chocolate Chip Muffins . These pumpkin chocolate chip muffins, on the other hand, are the kind of muffin that works as an after school snack, as a grab-and-go breakfast or lunch, or as a friend for your mid-morning coffee or tea. Whisk together. It’s fall and you’re reading EBF — if I’m making a baked good right now, there’s a 99% chance it’s going to have pumpkin in it. Cool on a wire rack. Add the flour mixture to the pumpkin mixture and mix until combined. Mix dry ingredients (flour, spices, baking powder, baking soda, and salt) … Fill greased or paper-lined muffin cups three-fourths full. Instructions. And of course you must add chocolate to your pumpkin recipes for the ultimate indulgence, right?! No flour, no oil and no dairy. In a large mixing bowl, beat eggs, sugar, pumpkin, applesauce and coconut oil until smooth. Then top that with a teaspoon of pumpkin butter, then spoon the rest of the batter on top of that, so that the pumpkin butter is in the center. The muffins are soft, tender, ultra-moist, loaded with chocolate chips in every bite, and full of rich pumpkin and fall-inspired flavors. All rights reserved. Fluffy and flavorful pumpkin chocolate chip muffins filled to the brim with pools of chocolate and warm pumpkin flavor. ... You should also try these peanut butter banana muffins, banana chocolate chip muffins. Bake until the muffins have pulled away … Pour into greased baking pans (bundt, loaf or muffins) and fill 2/3 full. Line a 12 cup muffin pan with paper liners or spray with non-stick cooking spray. Add eggs, buttermilk, and vanilla and mix. I LOVE fall! In a large bowl add the cake mix and pumpkin pie spice and mix well. In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt until well mixed. In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt until well mixed. Line 12 muffin cups with muffin liners and spray with cooking spray. and cinnamon peach muffins. In a medium bowl, combine the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and ground cloves and mix well. These delicious and kid-friendly low-fat Pumpkin Chocolate Chip Protein Muffins are great for quick breakfasts for afternoon snacks. These pumpkin chocolate chip muffins are so soft and packed full of chocolate chips! Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. They have pumpkin in them, of course. I am married to the man of my dreams and have a beautiful little girl with a sassy attitude and two handsome little boys whose smiles can brighten anyone’s day! Stir in the chocolate chips. Pumpkin and chocolate chips are one flavor combo that were destined to be together! These Buttermilk Pumpkin Chocolate Chip Muffins are a great breakfast, treat or snack! Instructions Preheat oven to 350 degrees. If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. Fill each muffin cup with a generous tablespoon of batter. The combination … Thanks to the moisture of the pumpkin and a bit of oil, they last well on the counter for 3-4 days, where most muffins go downhill quickly by day 2. Bake 1 hour and 15 minutes for bundt cake, 40-45 minutes for loaves, and 20-25 minutes for muffins. I'm for sure making these. Grease or line mini muffin tin. Fill muffin tins almost to the top and bake for 15 to 17 minutes. https://www.dinneratthezoo.com/pumpkin-chocolate-chip-muffins Fall baking is in full swing in our house. Fold in chocolate chips. Bake at 400 for 16-20 minutes or until toothpick inserted in the middle comes out clean. Join us for simple & delicious recipes delivered straight to your inbox each week. In a large bowl, combine the sugar, flour, soda, baking powder, salt, nutmeg, and 1 1/2 teaspoons of the cinnamon. Unsubscribe at any time. Bake at 400 for 16-20 minutes or until toothpick inserted in the middle comes out clean. Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying. Your email address will not be published. I see several recipes on your site that I would like to try but they don't tell how many each recipe makes. Pumpkin muffins make for a great dessert, after school snack or party offering. The original recipe calls for 9 oz of pumpkin puree, but using the whole 15 ½ oz can yields more muffins and a richer pumpkin flavor. There are so many tasty recipes- both savory and sweet- that are baked and cooked in the home on the regular during the fall season. Perfectly moist and absolutely tasty! I would love to see how these recipes take shape in your kitchens. How to make pumpkin chocolate chip muffins. Pinning! Grease and flour muffin pans or line with muffin/cupcake papers. Pumpkin Chocolate Chip Muffins: Preheat your oven to 350 degrees F (180 degrees C). Preheat Oven to 350 degrees F. and line a regular size 12-cup muffin pan with cupcake liners. https://www.halfbakedharvest.com/pumpkin-butter-chocolate-chip-cookies Fall pumpkin treats … Preheat oven to 400°. Lifestyle expert Tommy DiDario shares an almond butter-based version of Pumpkin Spice Muffins that are gluten-free and dairy-free. Notify me of follow-up comments by email. You can swap the entire amount of oil for applesauce, but when you do this, it does affect the texture quite a bit. Instructions. In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt until well mixed. Pour wet ingredients intro dry ingredients and fold together. Made without eggs or butter, they’re a great low-fat way to enjoy the cozy flavors of the season. Chocolate Chip Pumpkin Muffins are soft fluffy muffins that are studded with semisweet chocolate and topped off with a sprinkling of sugar! Tis the season for all the fall treats which means…pumpkin chocolate chip muffins! Privacy/Disclosure. Combine dry ingredients: In a medium bowl combine flour, baking soda, baking powder, pumpkin … Definitely put these on the must try fall recipe list! Notify me of follow-up comments by email. The infusion of real pumpkin puree makes these … Add flour, baking powder, pumpkin spice, and salt. I have been loving the chance to make everything pumpkin now that it is officially fall! Its no secret that pumpkin happens to be one of the most looked forward to ingredients each and every year! What could possibly make pumpkin muffins even better? Post was not sent - check your email addresses! We won't send you spam. Hello!! Bake at 400° for 15-18 minutes In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger … Discover even more, check out all our recipes below! Mix sugar, oil, eggs. Your email address will not be published. Heat oven to 325°. If you only have 9 oz of pumpkin puree, the recipe will still be delicious. I was in such a creative rut between Covid and being bored of summer recipes, but as soon as we hit September, I was back in business! Required fields are marked *. Enjoy. In separate bowl mix together the baking flour, baking … The chocolate chips provide such a wonderful complimentary balance to the pumpkin flavor! Made with Kodiak Cakes Cinnamon Oat Flapjack and Waffle Mix, they’re packed with protein and nutritious pumpkin! How To Make Gluten-Free Pumpkin Spice Muffins With Chocolate Chips | Tommy DiDario, Enjoy Life 69% Cacao Dark Chocolate Chips. The original recipe called for vegetable oil which I swapped with applesauce and coconut oil and the taste and texture are both still incredible! Stir until incorporated. I love being able to turn on my oven and bask in all the wonderful fall flavors and smells. Buttermilk Pumpkin Chocolate Chip Muffins… This is such a delicious fall recipe! If you are looking for pumpkin recipes, you will love these fluffy pumpkin pancakes, honey pumpkin bread, this pumpkin coffee cake, pumpkin cream … Preheat oven to 400°F. In a large mixing bowl, beat eggs, sugar, pumpkin, applesauce and coconut oil until smooth. . In a large bowl, mix together the pumpkin, eggs, water and melted butter with a whisk until well combined. Sorry, your blog cannot share posts by email. Instructions. Stir in chocolate chips. Flourless pumpkin muffins made with almond butter and pumpkin. Combine wet ingredients: Start by combining the eggs, both sugars, pumpkin and oil in a large bowl until smooth, set aside. I usually try to substitute half of the oil in a recipe with applesauce to help reduce the calories but still get the lighter texture that comes from using oil. © 2020 Chef in Training. Grease muffin tin or line with paper muffin cups and set tin aside. Perfectly moist and absolutely tasty! Add the flour mixture to the pumpkin mixture and mix until combined. Preheat oven to 350 degrees Fahrenheit. You can butter or spray the muffin cups with a non stick spray. Preheat oven to 425F. Mini chocolate chips! Add pumpkin and water. My name is Nikki and I am a stay-at-home mom. If you just pretend the sugar isn’t there, these muffins are actually pretty healthy, right?! Preheat oven to 400 degrees F. Line muffin tins with paper liners. Stir in chocolate chips. Set aside. I always have a stash of canned pumpkin in my pantry. 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Hand mixer of softened butter, you can melt the stick of butter for quicker time! Great for quick breakfasts for afternoon snacks and coconut oil until smooth, they ’ re gluten-free is.

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