Pumpkin Chocolate Chip Muffins (or bread)

Pumpkin Chocolate Chip Muffins

I had a cup of pumpkin leftover from making Pumpkin French Toast and decided to whip up some Pumpkin Chocolate Chip Muffins. Making a slight detour from the Banana muffins that are made in our house weekly.

They were delicious. I think my husband and I ate half the batch before we told the kids they were ready to eat 😉 I made them yesterday afternoon and there are none left this morning.

Now you could make them without the chocolate chips, to make them healthier… Your choice – buy my kids love the chocolate chips in the muffins!

You can make this into a loaf, regular size muffins, or mini muffins that we always make around here (great for little hands)

I am thinking when we don’t have any bananas ready to make into muffins, I’ll be pulling out this recipe and whipping up they delectable Pumpkin Chocolate Chip Muffins!

 

Ingredients:

  • 1 cup Sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil or plain Greek Yogurt (I personally used Greek Yogurt)
  • 1 cup pumpkin
  • 2 eggs
  • 2 cups of flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 cup Chocolate Chips, Pecans, or Walnuts (optional)
  • 1/4 cup water

 

Directions:

Heat oven to 350. Grease your muffin or loaf pan.

Mix together the sugars, oil or Greek yogurt, pumpkin, and eggs. Add in the flour, baking soda, salt, nutmeg, cinnamon, and ginger and mix well. Add in the water and then the chocolate chips or nuts, if so desired. Once all mixed together, scoop or pour into your desired pan. Mini muffins will take about 13-15 minutes, regular size muffins (cupcake size) will be about 20-25 minutes, and a loaf pan will be 60-70 minutes. To test, place a knife or toothpick into the bread and it is finished when it comes out mostly clean.

Enjoy!

Pumpkin Chocolate Chip Muffins

 

Pumpkin Chocolate Chip Muffins

 

Pumpkin Chocolate Chip Muffins (or bread)

Ingredients

  • 1 cup Sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil or plain Greek Yogurt (I personally used Greek Yogurt)
  • 1 cup pumpkin
  • 2 eggs
  • 2 cups of flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 cup Chocolate Chips, Pecans, or Walnuts (optional)
  • 1/4 cup water

Instructions

  1. Heat oven to 350.
  2. Grease your muffin or loaf pan.
  3. Mix together the sugars, oil or Greek yogurt, pumpkin, and eggs.
  4. Add in the flour, baking soda, salt, nutmeg, cinnamon, and ginger and mix well.
  5. Add in the water and then the chocolate chips or nuts, if so desired.
  6. Once all mixed together, scoop or pour into your desired pan.
  7. Mini muffins will take about 13-15 minutes, regular size muffins (cupcake size) will be about 20-25 minutes, and a loaf pan will be 60-70 minutes.
  8. To test, place a knife or toothpick into the bread and it is finished when it comes out mostly clean.
http://mismashedmom.com/2014/10/pumpkin-chocolate-chip-muffins-bread.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter