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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.

Recipe by MyRecipes September 2013

Gallery

Ryan Benyi; Styling: Jen Everett

Recipe Summary

prep:
15 mins
bake:
22 mins
total:
37 mins
Yield:
12 muffins (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

308 calories; fat 13g; saturated fat 5g; protein 5g; carbohydrates 46g; fiber 2g; cholesterol 34mg; sodium 240mg.
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