Celebrate all things Fall with these Chocolate Chip Pumpkin Muffins. At only 223 calories each, they make a tasty snack or quick, on the go breakfast.
As I mentioned last week, I love pumpkin and this cooler weather makes me crave it even more. I have a really bad tea drinking problem. Well, not necessarily a problem per se, but I do drink it ALL…DAY…LONG whether it’s tea with skim milk or just a plain Green Tea. It helps keep me going throughout the day.
One of my frequent stops is a local Dunkin’ Donuts drive through to get my daily fix when I’m on the road. Lately, if I have the kids in the car, they want the sweet stuff. Most of the time, its a “NO”, but every once in a while I give in and their favorite choices are either Pumpkin Munchkins or a Pumpkin Muffin.
The other day I surprised them with my own homemade version of a Pumpkin Muffin and there were THRILLED. Though these are a bit smaller than the portion size at Dunkin’ Donuts, they were very filling and one was plenty…and it satisfied a few chocolate cravings as well.
What is the difference in nutritional analysis?
If you’re keeping track of the nutritional analysis, here is the breakdown between the two muffins:
CEK 223; DD 600
CEK 9.8g; DD 26g.
CEK 33.1g; DD 83g.
CEK 2.2g; DD 3g.
CEK 18.7g; DD 44g
CEK 2.4g; 7g
How do you make Chocolate Chip Pumpkin Muffins?
For this recipe you’ll need granulated sugar, egg, light oil, milk, pumpkin puree, all purpose flour, baking soda, salt and chocolate chips
My family LOVED these Chocolate Chip Pumpkin Muffins and look forward to me making them every year now. I like to make extra and freeze them so when the pumpkin craving urge strikes, I’m prepared. ~Enjoy!
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Chocolate Chip Pumpkin Muffins
- Preheat oven to 350 degrees.
- In large bowl, whisk together the sugar, egg, oil, milk and pumpkin until well blended.
- In a separate smaller bowl, combine the flour baking soda and salt. Add it to the liquid mixture and mix together with a spoon; then fold in the chocolate chips.
- Line (or grease) a standard size muffin tin with cupcake liners and fill each cup three-quarters of the way to the top.
- Bake for 15-18 minutes until the top springs back when touched. Remove from oven and let cool.
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