Pumpkin Pecan Pie Chocolate Chip Muffins Recipes

EASY PUMPKIN MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
• In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
• Spoon the batter into liners, filling them all the way to the top.
• Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
• Cover tightly and store at room temperature for up to 1 week.

COUNTRY PUMPKIN MUFFINS

Steps:

• In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

PUMPKIN PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

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.

CHOCOLATE CHIP PECAN PIE MUFFINS

Steps:

• Combine pecans, brown sugar, flour and chocolate chips.
• Make a well in center of mixture.
• Beat eggs until foamy.
• Stir together eggs and butter.
• Add to dry ingredients.
• Stir until moistened.
• Spoon batter into cups, makes 4 large muffins, or 6 smaller muffins.
• Mix topping ingredients together.
• Sprinkle on top of each muffin.
• Bake at 350°F 20-25 minutes.
• Remove from pan immediately.
• Serve warm.

CHOCOLATE CHIP PECAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine 1 cup all-purpose flour, whole wheat flour, white sugar, brown sugar, pudding mix, baking powder, and salt in a large bowl. Beat milk, oil, and egg together in a separate bowl. Stir into flour mixture until combined.
• Coat chocolate chips with 1 tablespoon flour and fold into the batter. Fold in pecans. Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool in the tin briefly before removing to a wire rack to cool completely.

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.