Pumpkin Chocolate Chip Zucchini Muffins
Pumpkin Chocolate Chip Zucchini Muffins might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 190 calories. This recipe serves 18. For 34 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is brought to you by Lifes Ambrosia. A mixture of eggs, ground ginger, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 30 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 34%, this dish is rather bad. If you like this recipe, you might also like recipes such as Zucchini Chocolate Chip Muffins, Chocolate Chip Zucchini Muffins, and Zucchini Chocolate Chip Muffins.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups all purpose flour
1 teaspoon baking soda
1/3 cup packed brown sugar
6 tablespoons butter, melted
2 eggs
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 1/2 cup pumpkin puree
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1/4 cup whole milk
1 cup shredded zucchini, (tablespoon in a paper towel to remove extra liquid)
Equipment:
muffin tray
stand mixer
bowl
oven
toothpicks
Cooking instruction summary:
Preheat oven to 350 degrees. Lightly grease muffin tins with butter. Make crumb topping by combining all of the ingredients together until crumbly. In the bowl of stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt together in a bowl. Slowly beat into wet mixture. Beat in milk. Beat in zucchini and pumpkin. Fold in chocolate chips. Fill the muffin tins 2/3 of the way full, about 1/4 cup of the batter. Generously sprinkle crumb top of each muffin. Bake in preheated oven for 15 - 20 minutes or until toothpick inserted comes out clean. Allow to cool. Serve.
Step by step:
1. Preheat oven to 350 degrees. Lightly grease muffin tins with butter. Make crumb topping by combining all of the ingredients together until crumbly. In the bowl of stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla
2. Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt together in a bowl. Slowly beat into wet mixture. Beat in milk. Beat in zucchini and pumpkin. Fold in chocolate chips. Fill the muffin tins 2/3 of the way full, about 1/4 cup of the batter. Generously sprinkle crumb top of each muffin.
3. Bake in preheated oven for 15 - 20 minutes or until toothpick inserted comes out clean. Allow to cool.
4. Serve.
Nutrition Information:
covered percent of daily need
