Pumpkin Chocolate Chip Breadmuffins Recipes

THE BEST PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350ºF. Grease a muffin pan with cooking spray.
• In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.
• Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.
• Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips then bake the muffins for 18 10 20 minutes until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.
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EASY PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
• Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.

PUMPKIN CHOCOLATE CHIP MUFFINS AND BREAD

Steps:

• Preheat oven to 400° (F). Line a 12 cup muffin tin with paper liners and set aside. Spray an 8x4 inch loaf pan with non-stick baking spray and set aside.
• In a large bowl combine the flour, spices, baking soda, baking powder, and salt; set aside until needed.
• In a separate large bowl combine the Stevia In The Raw® Bakers Bag, brown sugar, and oil; whisk well to combine. Beat in the eggs, one at a time, beating well after each addition. Add in the vanilla, pumpkin, molasses, and orange juice and beat until combined. Using a rubber spatula, fold in the flour mixture, stirring just until combined. Fold in chocolate chips.
• Fill the muffin cups up first, filling each mold 3/4 of the way full. Scrape remaining batter into prepared loaf pan.
• Bake the muffins first, for 18 to 22 minutes, or until the tops are golden and a cake tester inserted in the center comes out clean. Allow muffins to cool in the pan for at least 10 minutes before transferring to a serving platter.
• Place the pumpkin loaf in the oven and bake for 20 minutes, then reduce the heat to 350° (F) and continue baking for another 35 to 40 minutes, or until the top is shiny and a cake tester inserted in the center comes out clean. Cool pumpkin loaf in the pan completely before transferring it to a cutting board and slicing.

PUMPKIN CHIP MUFFINS

Steps:

• In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
• Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
• Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
• Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
• Fill greased or paper-lined muffin cups 3/4 full.
• Bake at 400 F for 16-20 minutes.
• Let cool before taking out of pan.

PUMPKIN GUT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
• Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
• Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
• Sift 3 cups flour, baking powder, cinnamon, nutmeg, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until absorbed. Add as much of the remaining 1 cup flour as needed to create a batter that is moist but thick enough to stand a spoon in. Stir in chocolate chips.
• Divide batter evenly between the 12 muffin cups.
• Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.

CHOCOLATE CHIP PUMPKIN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

PUMPKIN-DARK CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
• Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
• Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

PUMPKIN CHOCOLATE CHIP BREAD/MUFFINS

Steps:

• Mix all ingredients (chocolate chips last).
• If making loaves, pour into greased pans and bake at 350 degrees for 1 hour or until knife comes out clean.
• If making muffins, fill greased or paper-lined tins 3/4 full and bake at 350 degrees for 20-25 minutes or until set.
• Note: Makes 1 large bundt, 6 small loaves, 2 regular sized loaves, or 24 muffins!

PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
• Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
• Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

ADDICTING PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
• in separate bowl lightly whisk eggs, plain pumpkin, and butter.
• Mix choc. chips into wet ingredients.
• pour wet mixture over dry ingredients and fold until moistened (don't over mix).
• Spray muffin tins bake at 350 until springy. If using regular muffin tins bake for 20-25 minutes If using mini muffin tins bake for 15 minutes.

PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
• Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
• In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
• Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
• Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.

LITE OR LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Mix first 5 ingredients together; separately, mix dry ingredients.
• Blend the two mixtures together, fold in chips.
• Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
• Bake at 400 degrees F. for 16-20 minutes.

CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.