Ingredients For Chocolate Chip Pumpkin Muffins
1 1/2 c
all-purpose flour
1 1/2 c
whole wheat flour
2 tsp
baking soda
2 tsp
baking powder
2 tsp
ground cinnamon or pumpkin pie spice
1/2 tsp
salt
4 lg
eggs, slightly beaten
2 c
granulated sugar
1 can
pure pumpkin (15 oz)
1 c
vegetable oil
1 pkg
semi-sweet or milk chocolate morsels (12 oz, 2 cups)
How To Make Chocolate Chip Pumpkin Muffins
Test Kitchen Tips
Sherri gives the option of pumpkin spice or cinnamon. We used 1 teaspoon of each and loved the warm flavor it added to the muffins.
Paper liners added to muffin trays.
1
Preheat the oven to 350 degrees. Grease 24 standard muffin cups or line with paper bake cups.
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All-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt in a bowl.
2
Combine all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
Eggs, sugar, pumpkin, and oil in a bowl.
3
Combine eggs and sugar in a large bowl. Add pumpkin and oil; mix well.
Slowly stir in flour mixture.
4
Stir in flour mixture until moistened.
Stirring in chocolate chips.
5
Stir in morsels.
Batter poured into muffin tins.
6
Spoon batter into prepared muffin cups.
Chocolate Chip Pumpkin Muffins baking in the oven.
7
Bake for 20-25 minutes or until the top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.
8
I’ve done these in a mini loaf pan (that holds 4 mini loaves), kept the temp at 350 degrees and baked them for approx 50 minutes.
