Menu

Pumpkin Chocolate Chip Muffins

  • Pumpkin Chocolate Chip Muffins
  • Pumpkin Chocolate Chip Muffins
  • Details
  • Leave a Comment
  • Related Items
Pumpkin Chocolate Chip Muffins


Author: Aušra

Date:

These muffins are really good, because they are very moist, not very sweet and of course – they are with chocolate! My kids just love them and at one time ate almost everything (my hubby helped them a little bit 🙂 ). So we agreed that we will repeat very soon.

Pumpkin Chocolate Chip Muffins

Time needed:
Yields: 12 mini muffins
Calories: 104 kcal / mini muffin

Ingredients:
1 cup = 237 ml

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flaxseed or wheat germ
  • 2 tsps. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup low-fat milk
  • 1/3 cup canola oil

  • 1 tsp. vanilla sugar

  • 1/2 cup chocolate chunks (I used only 50g)

Directions:

  • Preheat the oven to 180°C. Lightly coat 24 mini muffin cups with butter and set aside.
  • Whisk together the flours, ground flaxseed, baking powder, cinnamon and salt in a large bowl
  • Combine the pumpkin, eggs, brown sugar, oil, milk and vanilla in a medium bowl and stir until well combined.
  • Pour the liquid ingredients over the dry ingredients and stir until just moistened.
  • Stir in the chocolate chips.
  • Spoon the batter into the prepared muffin cups.
  • Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. When making 12 full-size muffins, bake for 20 to 23 minutes.
  • Transfer the pan on a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.
  • Enjoy!

Source: MealMakeover Moms

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 1/2 cups all-purpose flour 1 tsp. baking powder 50 g melted butter 1/2 cup milk 200 g pumpkin puree 2 large eggs 100 ml sugar 1 tsp. vanilla 1/2 tsp. salt

Pumpkin muffins

In most bakings with pumpkin are used ginger, cinnamon, cloves. But my family doesn’t admire them. So I was looking for something simple but still good to our tooth. And when I found this muffins, I stopped searching. We all liked them. My kids ate them. And now I bake more and some put in a freezer for quick snack for my children before sleep.

Cukinijų ir aguonų keksiukai

Poppy seed zucchini muffins

If you still have zucchini, you should bake these muffins. They are moist as all baking with zucchini, but poppy seed gives some new flavour.

Meduoliukai

Gingerbread cookies

This gingerbread cookies I baked two times and the second time I made them thinner – these were much more better 😉 It’s sad that ducks, elephants, mice and butterflies didn’t survived till photo session.. By the way, I don’t know why but butterflies were most popular 🙂 Maybe because they were very colourful… This is the last entry about Christmas baking. So what now? Will be waiting for the spring? 🙂

Vyšnių pyragas su šokoladu pagal Kas nutiko virtuvėje?

Cherry cake with chocolate

I bookmarked this recipe long ago. And this week everyday after work I thought to bake it, but… This weekend I said “now or never” and I’m happy to say that it was “now”. I baked it from half portion and made a mistake. When my hubby tasted it he said “I my God, you’ll have to bake it again”. The little one was crying near the empty plate pleasing for more 🙁 Good to know that I still have some cherries in the freezer, so they won’t have to wait very long 🙂

Kreminės varškės sausainiai

Cream cheese cookies

Soft cookies that melts in you mouth. At my work they had real success, and the ones that left at home disappeared very quickly.

WordPress Appliance - Powered by TurnKey Linux