Confession #87: It still feels like summer… Pumpkin Chocolate Chip Muffins
Confession #87: It still feels like summer… Pumpkin Chocolate Chip Muffins requires roughly 45 minutes from start to finish. This recipe serves 12 and costs 52 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 305 calories, 5g of protein, and 14g of fat per serving. It works well as a very reasonably priced morn meal. 65 people found this recipe to be tasty and satisfying. It will be a hit at your The Fourth Of July event. This recipe from Bright Eyed Baker requires yogurt, ground ginger, whole wheat flour, and ground nutmeg. Overall, this recipe earns a solid spoonacular score of 50%. Try Confession #138: I’m Behind the Times… Healthier Pumpkin Chocolate Chip Muffins, Confession #83: I NEED Summer and Chocolate… Chocolate Ice Cream, and Confession #54: My loyalty has officially been tested…Chocolate Chip Cookie Dough Truffles for similar recipes.
Servings: 12
Ingredients:
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup brown sugar
1 1/2 teaspoons cinnamon
3/4 cup chocolate chips, plus more for muffin tops (I used dark chocolate; use whatever type you like)
2 eggs
2 cups all-purpose flour
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 teaspoon salt
1/8 teaspoon all spice (or 4 whole all spice berries, ground)
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1/2 cup whole wheat flour
1/2 cup yogurt (I used Greek)
Equipment:
stand mixer
muffin tray
whisk
bowl
oven
muffin liners
spatula
microwave
toothpicks
Cooking instruction summary:
Preheat oven to 375 F and grease or line a standard 12-cup muffin tin.In a large bowl, whisk together the all-purpose and whole wheat flours, cinnamon, cloves, ginger, nutmeg, all spice, baking powder, baking soda, and salt to evenly combine. In the bowl of a stand mixer, beat the eggs with the brown sugar on medium speed, for about 30 seconds, until smooth. Add yogurt, oil, pumpkin puree, and vanilla extract and beat into the mixture until smooth. Add dry ingredients to wet and mix in at lowest speed just until evenly incorporated. Fold in 3/4 cup chocolate chips with a spatula.Divide the muffin batter between the 12 muffin cups. Top each muffin with about 5 chocolate chips, placed strategically around the top surface, pointed-tip up. Place muffins into oven, reducing temperature to 350 F once inserted, and bake for about 25 minutes. Test muffins with a toothpick, making sure it comes out free of batter. Enjoy warm, and allow to cool before storing leftovers in an airtight container. Tip: Leftover muffins are great warmed up in the microwave for about 20-25 seconds.
Step by step:
1. Preheat oven to 375 F and grease or line a standard 12-cup muffin tin.In a large bowl, whisk together the all-purpose and whole wheat flours, cinnamon, cloves, ginger, nutmeg, all spice, baking powder, baking soda, and salt to evenly combine. In the bowl of a stand mixer, beat the eggs with the brown sugar on medium speed, for about 30 seconds, until smooth.
2. Add yogurt, oil, pumpkin puree, and vanilla extract and beat into the mixture until smooth.
3. Add dry ingredients to wet and mix in at lowest speed just until evenly incorporated. Fold in 3/4 cup chocolate chips with a spatula.Divide the muffin batter between the 12 muffin cups. Top each muffin with about 5 chocolate chips, placed strategically around the top surface, pointed-tip up.
4. Place muffins into oven, reducing temperature to 350 F once inserted, and bake for about 25 minutes. Test muffins with a toothpick, making sure it comes out free of batter. Enjoy warm, and allow to cool before storing leftovers in an airtight container. Tip: Leftover muffins are great warmed up in the microwave for about 20-25 seconds.
Nutrition Information:
covered percent of daily need
