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:

Quickview
190k Calories
3g Protein
8g Total Fat
25g Carbs
3% Health Score
Limit These
Calories
190k
10%

Fat
8g
13%

  Saturated Fat
4g
31%

Carbohydrates
25g
9%

  Sugar
12g
14%

Cholesterol
29mg
10%

Sodium
138mg
6%

Caffeine
8mg
3%

Get Enough Of These
Protein
3g
6%

Vitamin A
3345IU
67%

Manganese
0.31mg
16%

Selenium
7µg
11%

Iron
1mg
10%

Copper
0.18mg
9%

Vitamin B1
0.12mg
8%

Folate
32µg
8%

Fiber
1g
8%

Vitamin B2
0.12mg
7%

Magnesium
28mg
7%

Phosphorus
64mg
6%

Vitamin B3
1mg
5%

Vitamin K
4µg
4%

Potassium
151mg
4%

Zinc
0.51mg
3%

Vitamin E
0.46mg
3%

Vitamin B5
0.29mg
3%

Calcium
27mg
3%

Vitamin C
2mg
3%

Vitamin B6
0.04mg
2%

Vitamin D
0.21µg
1%

Vitamin B12
0.08µg
1%

covered percent of daily need
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