Pumpkin-Chocolate Chip Muffins

Pumpkin-Chocolate Chip Muffins Recipe
Photo: Ryan Benyi; Styling: Jen Everett
Whip up a batch of Pumpkin-Chocolate Chip Muffins to have on-hand for a fast, breakfast-on-the-go. Pumpkin puree and seeds provide seasonal flavor with added sweetness from chocolate chips.

Yield:

12 muffins (serving size: 1 muffin)

Recipe Time

Prep: 15 Minutes
Bake: 22 Minutes

Nutritional Information

Calories 308
Fat 13 g
Satfat 5 g
Protein 5 g
Carbohydrate 46 g
Fiber 2 g
Cholesterol 34 mg
Sodium 240 mg

Ingredients

1 cup all-purpose flour
3/4 cup whole-wheat pastry flour (or all-purpose flour)
1/2 cup plus 2 Tbsp. packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
2 large eggs
1 cup plain yogurt (not nonfat)
1/4 cup vegetable oil
1 cup semisweet chocolate chips
1/2 cup minced crystallized ginger
2 tablespoons pumpkin seeds

Preparation

1. Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or mist with cooking spray.

2. In a large bowl, whisk both flours, brown sugar, baking powder, baking soda and salt. In a medium bowl whisk pumpkin, eggs, yogurt and oil. Stir pumpkin mixture into flour mixture until just moistened. Stir in chocolate chips and 1/4 cup ginger.

3. Divide batter among muffin cups. Sprinkle with remaining ginger and pumpkin seeds. Bake until muffins are golden and a toothpick inserted into center of a muffin comes out clean, 20 to 22 minutes. Let cool in pan 5 minutes, then turn muffins out onto a rack to cool completely.

Note:

September 2013
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