Pumpkinorsweetpotatochocolatechipmuffins Recipes

PUMPKIN OR SWEET POTATO CHOCOLATE CHIP MUFFINS

Pumpkin or Sweet Potato Chocolate Chip Muffins image

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

Ingredients

4 eggs
2 cups sugar
16 ounces pumpkin puree (mashed, without butter, salt, or milk) or 16 ounces sweet potatoes (mashed, without butter, salt, or milk)
3/4 cup milk
3/4 cup oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
12 ounces chocolate chips (use less if you only have a partial bag)

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.

SWEET POTATO-CHOCOLATE CHIP MUFFINS

Sweet Potato-Chocolate Chip Muffins image

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

Ingredients

2 cups cooked and mashed sweet potato
¾ cup brown sugar
¼ cup vegetable oil
¼ cup water
2 eggs
1 ½ cups all-purpose flour
1 teaspoon pumpkin pie spice
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips

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

AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS

Autumn Sweet Potato (or Pumpkin) Muffins image

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

Ingredients

1 3/4 cups all-purpose flour
3/4 cup firmly packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cup mashed baked sweet potatoes, cooled or 3/4 cup canned pumpkin
1/2 cup rice milk or 1/2 cup milk
4 egg whites or 2 eggs, at room temperature,lightly beaten
3 tablespoons canola oil
1 1/2 teaspoons vanilla
1/4-1/3 cup finely chopped crystallized ginger

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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