PUMPKIN CHOCOLATE CHIP MUFFINS
Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!
Provided by Donna Breault
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g
PUMPKIN CHIP CUPCAKES
I love these cupcakes that are loaded with chocolate chips and chopped walnuts. My mom makes them for dessert on special occasions or for a sweet autumn snack. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips., Fill greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.
Nutrition Facts : Calories 388 calories, Fat 22g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
WHITE CHOCOLATE CHIP PUMPKIN CUPCAKES
These pumpkin cupcakes have become a fall family favorite! They are so easy and delicious! This batter rises quite a bit and will make more than the cupcake amount listed on the box.
Provided by lisa5691
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- Beat cake mix, water, oil, and egg whites together in a bowl using an electric mixer on low for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 more minutes. Stir pumpkin puree and pumpkin pie spice into batter; fold in white chocolate chips. Spoon batter into prepared muffin cups, leaving about 1/2-inch space at the top. These cupcakes rise quite a bit.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack to cool completely. Frost cupcakes with cream cheese frosting.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 33.1 g, Cholesterol 2 mg, Fat 13 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 232.7 mg, Sugar 26.6 g
CHOCOLATE CHIP CUPCAKES RECIPE
Soft, fluffy, and simply sweet Chocolate Chip Cupcakes are easy to make homemade treats that everyone will love! In a world filled with crazy recipes, it's nice to keep things classic - which is why I adore these tried and true treats.
Provided by Becky Hardin - Easy Dessert Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners (or spray with nonstick spray). Set aside.
- Combine the flour, sugar, and baking powder in a large mixing bowl.
- In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
- Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).
- Add in ½ cup of the mini chocolate chip and stir until just combined.
- Fill each cupcake tin ⅔ full with batter-- I use a ¼ cup cookie scoop to ensure they're all the same size.
- Bake until the tops become a light brown color and a toothpick inserted into the center comes out clean, about 14-16 minutes.
- Transfer the cupcakes to a wire rack and let them cool to room temperature.
- Once completely cooled, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill with mini chocolate chips-- about ½ teaspoon per cupcake.
- Add the scooped out piece of cake back on top of the chocolate chips.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.
- Add in the powdered sugar a little at a time until fully incorporated.
- Once all of the powdered sugar has been incorporated, add in the vanilla and mix until combined.
- Pipe or spread the icing onto the cupcakes and enjoy.
Nutrition Facts : ServingSize 1 cupcake, Calories 443 kcal, Carbohydrate 60 g, Protein 4 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 51 mg, Sodium 62 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 10 g
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