Pumpkin Or Sweet Potato Chocolate Chip Muffins Recipes
PUMPKIN CHOCOLATE CHIP MUFFINS
Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!
Provided by Donna Breault
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g
SWEET POTATO-CHOCOLATE CHIP MUFFINS
These sweet potato-chocolate chip muffins are easy to make and delicious.
Provided by 2411
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
- Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
- Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 27.7 g, Cholesterol 21.8 mg, Fat 6 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 127.2 mg, Sugar 14.6 g
KIDS CAN BAKE: SWEET POTATO-CHOCOLATE CHIP MINI MUFFINS
These sweet potato muffins are a lot like chocolate chip cookies but small enough to just pop into your mouth. For little and big kids: Let them help with measuring the ingredients, mixing the batter and filling the muffin tins.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield Makes 48 mini muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray.
- Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps).
- Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.
PUMPKIN OR SWEET POTATO CHOCOLATE CHIP MUFFINS
Who knew you could substitute sweet potato in place of pumpkin? These are very moist and delicious. Personally, I could skip the chocolate chips and eat them without. Thank you thefrugalgirl.com for your terrific recipe and substitution ideas. I must confess, I left out the milk entirely by mistake and I didn't notice. They are moist and delicious without the milk.
Provided by AmyZoe
Categories Quick Breads
Time 40m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, beat eggs, sugar, pumpkin, oil, and milk until smooth.
- In a separate bowl, whisk dry ingredients together.
- Add dry ingredients to liquid ingredients and stir just until combined.
- Fold in chocolate chips.
- Fill greased or paper-lined muffin cups 3/4 of the way full.
- Bake 16 to 20 minutes at 350 degrees.
AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS
These are delicious muffins with a unique ingredient... crystallized ginger! They're perfect on a crisp Autumn morning, or anytime for that matter. They're also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com.
Provided by Kree6528
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Lightly coat 12 muffin cups with nonstick cooking spray.
- In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
- In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
- Make a well in center of dry ingredients; add milk mixture and stir just to combine.
- Stir in crystallized ginger.
- Spoon batter into prepared muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
- Remove muffin pan to wire rack.
- Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
- Serve warm or cool completely and store in an airtight container at room temperature.
Nutrition Facts : Calories 169.6, Fat 3.9, SaturatedFat 0.3, Sodium 169.4, Carbohydrate 29.9, Fiber 0.9, Sugar 13.8, Protein 3.7
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