Pumpkin Chocolate Chip Muffins
Hearty and moist pumpkin muffins with chocolate chips and walnuts.
Servings: 12 muffins
Calories: 424kcal
Ingredients
- ½ cup vegetable oil
- 2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ½ cups unbleached flour or whole wheat flour
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- ½ tablespoon cinnamon
- 1 teaspoon salt
- 1 (15-oz.) can of pumpkin
- 1 cup dark chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350º
- In a stand mixer with paddle attachment, beat oil and sugar well. Mix in egg and vanilla.
- In a separate bowl, combine all the dry ingredients and mix well.
- Add the flour mixture and pumpkin alternately, mixing well after each addition.
- Remove bowl from mixer and fold in chocolate chips and walnuts with a spatula.
- Spoon into well greased muffin tin. I use an ice cream scoop and put two scoops in each, fill up each muffin cup all the way.
- Bake until golden and done, about 20-25 minutes.
- Let cool for a few minutes and then remove to wire rack to cool completely.
Notes
- You can easily double this recipe for two dozen.
- I often add wheat germ in place of some of the flour, 2¼ cup flour and ¼ cup of wheat germ.
- I coat the muffin tin well with a baking non-stick spray with flour.
- I like dark chocolate chunks, but you can definitely use chocolate chips of your choice, dark or semi-sweet, even milk chocolate.
- Walnuts or pecans are good nut choices.
- My friend uses 1 ½ cups whole wheat flour, ¾ cup rolled oats and ¼ cup ground flaxseed. This healthier variation makes denser muffins.
Nutrition
Serving: 1muffin | Calories: 424kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 343mg | Potassium: 152mg | Fiber: 2g | Sugar: 39g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg