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Pumpkin Chip Muffins | Can't Stay Out of the Kitchen | these glorious #PumpkinMuffins are lightly flavored with #cinnamon but are LOADED with #ChocolateChips! Every bite is so delicious you won't be able to stay out of them. Our company loved them! If you enjoy #pumpkin & #chocolate, you won't be able to stay out of them either! Great for #FallBaking, or a company or #holiday #breakfast or #brunch. #HolidayBreakfast #PumpkinChipMuffins #muffins #PumpkinChocolateChipMuffins

Pumpkin Chip Muffins

Teresa Ambra
Get your daily dose of chocolate with one of these lovely, delicious muffins! These Pumpkin Chip Muffins are glorious. Yes, indeed, they are only lightly spiced with cinnamon, but they're FILLED with chocolate chips! Terrific for fall baking, holiday breakfasts or brunches or tailgating parties. Your whole family will rave over them--ours sure did!
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 32
Calories 282 kcal

Equipment

  • 3 12-tin regular sized muffin pans
  • 1 large mixing bowl
  • 1 medium sized mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 4 large eggs
  • 2 cups granulated sugar
  • 15 oz. can pumpkin solid-packed
  • 1 1/2 cups canola oil or avocado oil
  • 3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 3 cups chocolate chips (18-ounces)

Instructions
 

  • Preheat oven to 400º.  
  • Spray 32 regular sized muffin tins with cooking spray; set aside.
  • In a medium mixing bowl, beat eggs, granulated sugar, pumpkin and oil with a whisk until smooth; set aside.
  • In a large-sized mixing bowl, combine flour, baking soda, baking powder, cinnamon and salt.
  • Add wet mixture to dry mixture along with 2 cups chocolate chips.
  • Stir just to combine.
  • Do not overmix the batter!
  • Spoon mixture about three-fourths full into prepared muffin tins.
  • Use remaining cup of chocolate chips by pressing 10-12 chocolate chips on the top of each muffin.
  • Bake at 400º for 17-18 minutes, or until a toothpick inserted in center comes out clean.
  • Cool muffins in pan for 10 minutes before removing to wire rack to cool completely. 

Notes

Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 282kcalCarbohydrates: 34gProtein: 2gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 23mgSodium: 187mgPotassium: 98mgFiber: 1gSugar: 23gVitamin A: 2103IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword breakfast, brunch, chocolate chips, muffins, pumpkin
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