Pumpkin Chocolate Chip Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist pumpkin chocolate chip muffins with warm spices, made in one bowl. These are quick to prepare and freeze well for grab-and-go breakfasts. A family favorite that's perfect for fall mornings or afternoon snacks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 6 tablespoons unsalted butter
- 1 cup canned pumpkin puree (see note)
- ½ cup honey or pure maple syrup
- ¼ cup milk (dairy, almond, etc.)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 ½ cups white whole wheat flour (or regular whole wheat flour or all-purpose flour)
- ½ cup chocolate chips (I like to use mini chocolate chips)
At a glance
PER SERVING · TIME 31M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 16m
- Sodium
- 248mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 21mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.