Pumpkin Chocolate Chip Muffins

Incredibly rich and spicy, filled with delicious chocolate chips and crunchy almonds, these muffins are delicious with steaming cups of espresso. Children also love them with cold milk. Make 1 or 2 days ahead for best flavor.

Updated at: Thu, 17 Aug 2023 00:18:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories315.7 kcal (16%)

Total Fat16.7 g (24%)

Carbs41.7 g (16%)

Sugars24.4 g (27%)

Protein4.3 g (9%)

Sodium147.5 mg (7%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupswhole wheat flour

⅔ cupall purpose flour

1 ½ tablespoonpumpkin pie spice

1 tspground ginger

1 teaspoonbaking soda

¼ teaspoonbaking powder

¼ teaspoonsalt

1egg

2egg whites

15 ozcanned pumpkin

¼ cupcanola oil

¼ cupbutter

melted

1 cuplight brown sugar

1 cupchocolate chips

½ cuppecans

chopped

Instructions

Step 1

Heat oven to 350. Put nuts on a baking sheet or pie pan and bake for about 5 minutes, just until slightly browned; watch carefully so nuts don't burn. Also can be toasted in a toaster oven. Slide nuts off the baking sheet so they cool quickly.

Step 2

Grease muffins cups.

Step 3

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.

Step 4

Break eggs into another bowl. Add pumpkin, butter, and oil and whisk until well blended. Stir in chocolate chips and nuts.

Step 5

Pour over dry ingredients and fold in just until dry ingredients are moistened.

Step 6

Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto rack to cool. Wrap in plastic bag for 1 or 2 days.