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Pumpkin Chocolate Chip Muffins
Who doesn’t love a pumpkin muffin? These are rich and moist, thanks to the pumpkin purée and canola oil. Be sure not to buy pumpkin pie filling by mistake, which has sugar and spices already added.
Updated
Ingredients
- 1 cup pumpkin purée (250 mL)
- 1 cup sugar (250 mL)
- 1/2 cup canola oil (125 mL)
- 1/4 cup buttermilk (60 mL)
- 2 large eggs
- 2 tsp vanilla (10 mL)
- 2 1/2 cups all-purpose flour (625 mL)
- 1 Tbsp pumpkin pie spice (15 mL)
- 2 tsp baking powder (10 mL)
- 1 tsp baking soda (5 mL)
- 1/2 tsp salt (2 mL)
- 1/2 cup mini chocolate chips (125 mL)
- 1 Tbsp course sugar, such as demerara or turbinado (15 mL)
Directions
- Preheat the oven to 350°F ( 175°C).
- In a large bowl, combine pumpkin, sugar, canola oil, buttermilk, eggs, and vanilla. In another bowl, stir together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add flour mixture to pumpkin mixture and stir until almost combined. Add chocolate chips and stir just until blended.
- Fill paper-lined muffin cups evenly and sprinkle tops with coarse sugar.
- Bake for 20-25 minutes, or until toothpick comes out clean.
- Remove from pan and cool completely before storing.
Nutritional Analysis
| Calories | 278 |
|---|---|
| Total Fat | 23.1 g |
| Saturated Fat | 3.1 g |
| Cholesterol | 31 mg |
| Sodium | 270 mg |
| Carbohydrates | 45.7 g |
| Fiber | 2.1 g |
| Sugar | 23.8 g |
| Protein | 5 g |
| Potassium | 143 mg |
