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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Good news: canned pumpkin has more vitamin A than fresh. This vitamin supports eye health and promote beautiful hair and skin. The secret to good muffins is not to over-mix. If you can't get whole wheat pastry flour, this recipe also works with only all-purpose flour (2 1/2 cups). - Jenny Jones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes: 12

Pumpkin Chocolate Chip Muffins

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 cup whole grain pastry flour
  • 1/2 cup + 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

  • 1 cup canned pumpkin
  • 1 cup milk (I use 1% or 2% low fat milk)
  • 1/3 cup any vegetable oil
  • 2 eggs

  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts (best if toasted first)

Instructions:

  1. Preheat oven to 400° F. Grease a 12-cup muffin pan or insert paper liners.
  2. Combine dry ingredients in a bowl. Set aside.
  3. In another bowl combine the pumpkin, milk, oil and eggs until the mixture is smooth.
  4. Fold pumpkin mixture into the flour mixture. Fold in chocolate chips & nuts. Do not over-mix.
  5. Divide batter between muffin cups and bake for 20-25 minutes.

24 Comments on "Pumpkin Chocolate Chip Muffins"

  1. Kim

    Jenny;
    Hi,can I use non stick cooking spray in the muffin tins instead of paper liners in the muffin tins?
    Kim

  2. Mamatubs

    Your recipes are wonderful! .I used sweet potato that I baked and mashed and it turned out great. Or you can use canned sweet potato or canned pumpkin . I found that the pumpkin and sweet potato are interchangeable. Like sweet potato pie or pumpkin pie. Try it. You might like it.

  3. Asane

    Can I substitute almond or soy milk for the cow’s milk?

    • Jenny

      I can’t say because I have only made them with low fat cow’s milk but if you have baked with almond and soy milk before it’s probably worth trying.

  4. Vida

    Hi Jenny, My neighbour just gave me a few huge zucchini. Do you have a zucchini loaf recipe?
    Thanks!

    • Jenny

      No, I do not.

    • ZR Javelin

      A great recipe for Zucchini – “squash tots” allows a simple substitution of zucchini with green or yellow squash.
      Ingredients:
      2 cups summer squash and/or zucchini, peeled
      2 eggs
      ½ small onion, grated
      1 cup Parmesan cheese, grated
      2/3 cups plain breadcrumbs
      ½ tsp garlic powder
      salt and pepper

      Directions:
      1) Preheat oven to 400 degrees.
      2) Spray mini-muffin pan with non-stick baking spray.
      3) Grate squash in food processor
      4) Squeeze between cotton tea towels to remove excess moisture.
      5) Add 2 cups (packed) to a large bowl.
      6) Add onion and eggs to grated squash.
      7) Stir in 3/4 cup parmesan cheese and remaining ingredients.
      8) Using a scoop, fill mini muffin cups to the top.
      9) Top each tot with a sprinkle of parmesan cheese.
      10) Bake for approximately 30 minutes until very brown and crispy around the edges.
      11) Allow to cool slightly for 5 minutes then remove from pan and serve warm.

  5. Josie

    What is 1%milk? Can i use ordinary fresh milk or evaporated milk?

    • Jenny

      You can use whole milk but I would not recommend evaporated milk because it’s so heavy. (1% milk is low fat milk that has 1% fat content but whole milk is around 3% so you can use that as well).

      • Josie

        Thanks jenny for the reply.

      • Josie

        Hi Jenny,

        I tried your recipe the result is not as lovely as yours in the picture. The muffin sticks on the muffin cups. What do you think is the problem.

        • Jenny

          Muffins sticking to the paper liners is a common problem. The solution would be to not use paper liners and just grease the pan, making sure you grease the cups and the top around each rim. Sometimes I can find foil-lined paper cups, which are great but I can’t always find them. Besides the sticking, I hope the muffins tasted good.

          • Nikta

            Instead of using muffin cups, I just use parchment paper. If you cut a square out of the parchment paper and press it to the bottom of muffin pan, it takes the shape of the muffin pan. If it does not want to stay, you can either make the muffin pan a bit wet or use oil. I use water, as I don’t have to wash the pan after! I will submit a photo soon!

        • Janet

          You can use parchment paper muffin liners, works like a charm!

  6. Unyime

    There’s no whole grain pastry flour around me. What do I replace with.

    • Jenny

      You can make these muffins entirely using all purpose flour.

  7. dkrizzle

    I made these with leftover frozen pumpkin (thawed and drained) that I cooked from a real pumpkin and just added a quarter cup of truvia (instead of the canned pumpkin) and they turned out super delicious!!!!

  8. sandra

    I can’t find here where I live canned pumpkin how much of the fresh pumpkin can I use? thank you.

    • Jenny

      I would use the same amount (1 cup) of fresh cooked and mashed pumpkin but I have another idea. Have you ever cut and cooked a pumpkin? It’s not easy. Instead of pumpkin, you can use cooked and mashed sweet potato. These muffins would be delicious with a cup of sweet potato and it’s much easier than using fresh pumpkin. … just as thought…

      • Aroha

        I also have a problem cutting up a whole pumpkin so I just cut it in half, deseed it and then roast it until all cooked, let it cool and then peel off the skin and mash. We dont have canned pumpkin here in oz so this was my solution.

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