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–+ servings

Pumpkin Chocolate Chip Muffins

Staci at Random Sweets
The warm flavors of pumpkin and spice and the sweetness of chocolate chips come together for a delicious breakfast muffin.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 36
Calories 219 kcal

Ingredients
  

  • 2¼ cups sugar
  • ¾ cup vegetable or canola oil
  • 6 large eggs
  • 2¼ cups pure pumpkin puree, NOT pumpkin pie mix
  • ¾ cup water
  • 4½ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ¾ teaspoon ground cloves
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon salt
  • ¾ teaspoon ground nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1½ cups mini semi-sweet chocolate chips

Instructions
 

  • Heat oven to 350°F. Great muffin pans or use cupcake liners.
  • In a medium mixing bowl, lightly beat the sugar, oil, and eggs together. Add pumpkin and water and stir.
  • In a large, separate bowl, mix the flour, soda, baking powder, spices and salt.
  • Add the wet mixture to the dry ingredients just until combined. Gently stir in the chocolate chips. As with most muffin batters, don't over-mix or the muffins will be tough.
  • Fill muffin cups ⅔ full. Lightly spray tops of muffins with cooking spray - this gives the muffins a lightly crispy top. (A little restaurant trick my sister Kalli taught me.) Bake 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks.

Nutrition

Calories: 219kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 28mgSodium: 134mgPotassium: 116mgFiber: 2gSugar: 17gVitamin A: 2428IUVitamin C: 1mgCalcium: 33mgIron: 2mg
Keyword chocolate, pumpkin

All text and images © Staci Mergenthal • Random Sweets

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