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Chocolate Pumpkin Muffins

 
Chocolate Pumpkin Muffins
94

These are nice and light, but I think I would double the amount of cinnamon and just put the nuts IN the batter, since they tend to fall off the tops after baking. Good basic recipe, though.

Yield

12

muffins

Prep

20

min

Cook

20

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ cups all-purpose flour
½ cup sugar
all-purpose
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup milk
½ cup pumpkin
solid pack
¼ cup butter
melted
1 each eggs
6 ounces chocolate chips (semi-sweet)
¼ cup nuts
finely chopped

Directions

Preheat oven to 400℉ (200℃).

In large bowl combine flour, sugar, baking powder, cinnamon, and salt; make a well in the center.

In a small bowl, combine milk, pumpkin, butter and egg; add to well in flour mixture.

Add chocolate chips; stir until dry mixture is moistened.

Spoon mixture into greased muffin cups, filling each ¾ full.

Sprinkle 1 teaspoon nuts over each muffin.

Bake at 400℉ (200℃) for 18 to 20 minutes.

Cool 5 minutes; remove from pans, completely cool on racks.

This recipe makes 12.

 

* not incl. in nutrient facts

Reviews

+4

over 7 years

These are nice and light, but I think I would double the amount of cinnamon and just put the nuts IN the batter, since they tend to fall off the tops after baking. Good basic recipe, though.

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 62741% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 425mg 18%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 20%
Sugars g
Protein 23g
Vitamin A 106% Vitamin C 3%
Calcium 16% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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