Best 5 Deceptively Delicious Chocolate Chip Pumpkin Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pumpkin and chocolate chips might seem like an unexpected combination, but when they come together in a muffin, they create a delectable treat that is sure to surprise and delight your taste buds. These muffins are moist, fluffy, and packed with flavor, with a hint of pumpkin spice that perfectly complements the rich chocolate chips. Whether you're looking for a festive fall treat or a sweet snack to enjoy all year round, these deceptively delicious muffins are sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHIP PUMPKIN MUFFINS



Chocolate Chip Pumpkin Muffins image

"Here's a recipe that your readers will love!" writes Jennifer Jackson of Charlottesville, Virginia. "It's simple, yet filling and delicious."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
Dash ground allspice
1 large egg
3/4 cup packed brown sugar
3/4 cup canned pumpkin
2/3 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 210 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 314mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS



Light Pumpkin Chocolate Chip Muffins image

You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.

Provided by Brinna

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 16

Number Of Ingredients 14

cooking spray
1 (15 ounce) can pumpkin puree
1 egg
⅔ cup white sugar
¼ cup vegetable oil
½ cup applesauce
2 teaspoons vanilla extract
2 cups all-purpose flour
1 (1 ounce) package sugar-free instant vanilla pudding mix
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (6 ounce) package semisweet chocolate chips, divided

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.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 7.1 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 427.9 mg, Sugar 15.9 g

DECEPTIVELY DELICIOUS CHOCOLATE CHIP MUFFINS



Deceptively Delicious Chocolate Chip Muffins image

Make and share this Deceptively Delicious Chocolate Chip Muffins recipe from Food.com.

Provided by ejgoss2

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1/4 cup prune
1/2 cup brown sugar
4 tablespoons trans-fat free margarine
3/4 cup low-fat buttermilk
3/4 cup semi-sweet chocolate chips
1 large egg white
2 teaspoons vanilla
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup toasted wheat germ

Steps:

  • Preheat oven to 350°F.
  • Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
  • Put prunes in a blender with 1/4 cup hot water and puree until smooth.
  • In a large mixing bowl, beat the brown sugar and margarine with a wooden spoon until creamy. Stir in buttermilk, chocolate chips, prune puree, egg white, and vanilla.
  • Add the flour, baking powder, baking soda, and salt, and stir until just combined; do not overmix. There should be some lumps in the batter.
  • Divide the batter among the muffin cups. Sprinkle the tops with wheat germ. Bake until the tops of the muffins are lightly browned, 20 to 25 minutes. Turn the muffins out onto a rack to cool.
  • Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

Nutrition Facts : Calories 179.5, Fat 3.9, SaturatedFat 2.1, Cholesterol 0.6, Sodium 258.8, Carbohydrate 34.5, Fiber 3.6, Sugar 16.8, Protein 4.6

CHOCOLATE CHIP PUMPKIN MUFFINS



Chocolate Chip Pumpkin Muffins image

From Simple & Delicious. These have a lot of yummy spices; I haven't made this particular recipe, but I love pumpkin chocolate chip muffins and I love spices, so this seems like a winner to me!

Provided by Halcyon Eve

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1 dash ground allspice
1 egg
3/4 cup firmly packed brown sugar
3/4 cup canned pumpkin (not pumpkin pie filling)
2/3 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 375* F. Grease the cups of a 12-cup muffin tin, or line cups with paper liners.
  • In a large bowl, combine flour, baking powder, spices, salt, and baking soda.
  • In another bowl, combine all remaining ingredients except chocolate chips.
  • Stir pumpkin mixture into flour mixture until just combined (should still be lumpy). Stir in chocolate chips.
  • Fill muffin cups about 3/4 full. Bake at 375* F for 18-22 minutes, or until a toothpick inserted near center of a muffin comes out clean.
  • Cool 5 minutes in pan; remove muffins to a wire rack to cool completely.

Nutrition Facts : Calories 210.2, Fat 6.2, SaturatedFat 3.6, Cholesterol 27.2, Sodium 323.7, Carbohydrate 36.3, Fiber 1.6, Sugar 17.8, Protein 3.6

PUMPKIN-DARK CHOCOLATE CHIP MUFFINS



Pumpkin-Dark Chocolate Chip Muffins image

A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these.

Provided by Cactus Kim's Kitchen

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 18

Number Of Ingredients 17

cooking spray
1 ¼ cups all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 ½ teaspoons baking soda
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon salt
1 cup packed brown sugar
1 cup canned pumpkin
⅓ cup soy milk
⅓ cup vegetable oil
¼ cup molasses
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips

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.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 34.7 g, Cholesterol 20.7 mg, Fat 7.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 2.4 g, Sodium 186.9 mg, Sugar 20.3 g

Tips:

  • Use fresh or canned pumpkin: Fresh pumpkin has a more intense flavor, but canned pumpkin is a convenient option that works well in this recipe.
  • Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
  • Bake the muffins at a high temperature: This will help the muffins rise and create a crispy crust.
  • Let the muffins cool completely before frosting: This will help the frosting set properly.

Conclusion:

These deceptively delicious chocolate chip pumpkin muffins are a perfect treat for fall. They are moist, flavorful, and have the perfect amount of sweetness. The chocolate chips add a touch of indulgence, and the pumpkin puree makes them moist and tender. These muffins are sure to be a hit with everyone who tries them.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #desserts     #snacks     #easy     #3-steps-or-less

Related Topics