Created by: Elsie
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Recipe #4583 | Created on February 12, 2012
Categories: Breakfast, Brunch, Fall/Autumn, Thanksgiving, Winter, Hand Mix/Whisk, Oven Bake, Make it from scratch, Flour, Muffins (more)
Pumpkin Chocolate Chip Nut Muffins
"A tasty and delicious pumpkin muffin that we enjoy! These freeze well, IF there are any leftovers."
- 2 large eggs
- 1 cup granulated sugar
- 3/4 cup pumpkin
- 3/4 cup canola oil or extra light olive oil
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1 cup chopped walnuts
- Cinnamon-sugar for dusting, optional
What You Will Need
No special items needed.
Step 1
Preheat oven to 375 degrees.
Step 2
In a mixing bowl, whisk together the eggs, sugar, pumpkin and oil until smooth.
Step 3
Stir in all the dry ingredients and mix well.
Step 4
Fold in the chocolate chips and walnuts.
Step 5
Fill 6 paper-lined muffin cups ¾ full that has been placed in a 6 cup jumbo muffin pan.
Step 6
Bake at 375 degrees for 25 minutes or until toothpick inserted in the center of the muffins comes out clean.
Step 7
Sprinkle muffins with a cinnamon-sugar mixture, if desired.
- Serving Size: 1 (118.3 g)
- Calories 551.8
- Total Fat - 46.1 g
- Saturated Fat - 4.7 g
- Cholesterol - 69.9 mg
- Sodium - 161.7 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 2.1 g
- Sugars - 1.6 g
- Protein - 9.4 g
- Calcium - 85.7 mg
- Iron - 1.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg