Pumpkin Chocolate Chip Muffins


 

These are possibly the best way to use a good pumpkin harvest. We roasted the pumpkin in BBQ, spooned out the mash, stored it in the fridge and made several batches of these muffins across a few weeks. Carmen Schneider made these originally and brought the concept of this delicious fall muffin to our family. 


Prep:
10 mins
Cook:
20 mins
Total:
30 mins
Servings:
12
Yield:
12 small muffins

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

  • Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

  • Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts

 
197 calories; protein 3.1g; carbohydrates 30.4g; fat 7.7g; cholesterol 31mg; sodium 181.3mg.

Comments

Popular posts from this blog

Clear Spinach Soup

Bannock / Donut Recipe

Curry Lentil Phyllo Triangles