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Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins recipe

 

Yield

12 servings

Prep

25 min

Cook

25 min

Ready

50 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup almonds
finely chopped
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1 ⅔ cups all-purpose flour
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1 cup sugar
granulated
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1 tablespoon pumpkin pie spice
1 teaspoon baking soda
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¼ teaspoon baking powder
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¼ teaspoon salt
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2 large eggs
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1 cup pumpkin
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½ cup butter
melted
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1 cup chocolate chips
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Ingredients

Amount Measure Ingredient Features
118 ml almonds
finely chopped
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394 ml all-purpose flour
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237 ml sugar
granulated
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15 ml pumpkin pie spice
5 ml baking soda
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1.3 ml baking powder
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1.3 ml salt
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2 large eggs
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237 ml pumpkin
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118 ml butter
melted
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237 ml chocolate chips
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Directions

Heat oven to 350℉ (180℃).

Put almonds on a baking sheet or pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn. (You can also toast them in a toaster oven.)

Slide almonds off the baking sheet so they cool quickly. Grease muffin cups, or use foil or paper baking cups.

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl.

Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds.

Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center.

Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days. Reheat before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 23741% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 162mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 69% Vitamin C 2%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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