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–+ servings

Pumpkin Chocolate Chip Muffins

Sue Lau
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Prep Time 10 minutes
Cook Time 20 minutes
Course Bread, Breakfast, brunch, Muffins, Quick Bread
Cuisine American
Servings 14
Calories 205 kcal

Equipment

  • muffin tin

Ingredients
  

Dry Mixture:

  • 1-2/3 cups all-purpose flour
  • 3/4 cup light brown sugar
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Mixture:

  • 2 large eggs
  • 4 tablespoons cooled melted butter
  • 1 cup canned pumpkin puree
  • 1/2 cup buttermilk

Topping:

  • 1/4 cup semi-sweet chocolate chips
  • 2-3 tablespoons cinnamon sugar or sparkling sugar (or both)

Instructions
 

  • Preheat oven to 350F.
  • Spray a large muffin tin with baker's release spray or grease generously.
  • Stir together dry ingredients in a medium mixing bowl.
  • Separately, whisk up the wet ingredients then stir in gently to the dry ingredients to mix.
  • Divide batter among 14 muffin cavities in the prepared muffin tin.
  • Bake for 20-22 minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
  • Cool muffins in the pan 10 minutes before turning out to finish cooling on a wire rack.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 205kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 190mgPotassium: 169mgFiber: 2gSugar: 20gVitamin A: 2880IUVitamin C: 1mgCalcium: 49mgIron: 2mg
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