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 Your email address will not be published.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 Your email address will not be published.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