Also, I "wetted" the chips then put them in with the flour mixture before mixing in with the wet. This will definitely go into the muffin rotation. I think I will try mini chocolate chips or chocolate shavings next time. I also use chocolate chunks rather than chips - they are just really really good muffins! Delicious! Remove muffins from pans, and cool on a wire rack. I have been making them for years, since the recipe was featured as a contest winner. I only add 1/4 cup of oil. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. I made these and they were a big hit!! They're moist and tasty. Info. They raised beautifully. pumpkin pie spice. cooking the minis for 15 minutes worked well. These are very good - even my picky 6 year old loves them. These are so delicious! Next time I will chop up some chocolate bars, add more spice, make them smaller, and use a different combination of oil/less flour. Took these to my kids MMO (Mother's Morning Out) class for a Thanksgiving treat. //Here are some things that I changed: / decreased oil to two cups (in a single recipe it would have been reduced from 1 1/2 cups to 1 cup would have preferred to use part applesauce but was out ) / used whole wheat flour and added wheat gluten / The cinnamon was freshly ground / added 1/2 a teaspoon of ground cloves I might have added more except it was my first time and I didn't want to botch a doubled recipe / Instead of semisweet chocolate chips Guittard brandname Choc-Au-Lait (white chips)were used TIP: Keep an eye on muffins after 14-16 minutes -they MAY BE overcooked or slightly burned at around 18 minutes. Ready in about 30 minutes, prepared in one bowl and needs no mixer! A very moist muffin with great flavor, and we loved the hint of cinnamon. Preheat the oven to 400 degrees F (200 degrees C). I made these and they were a big hit!! We love them! Bake as the recipe states. I make them two different ways: exactly as in the recipe (except maybe with a little more pumpkin) and with cream cheese. This coated them and helped to prevent the chocolate from falling to the bottom. I also just used PAM spray rather than liners or shortening flour in the pans. I think I will try mini chocolate chips or chocolate shavings next time. chips and made them into mini muffins. I may try cutting back on the sugar inside and sprinkle some course sugar on top next time. They were done in 20 minutes and tasted fabulous! Used mini muffin tins to make bite sized morsels and they turned out beautifully and they were so easy! I used a bag of mini choc. The comments about it being too dry/dense/moist really bother me, when the reviewer made substitutions that drastically alter the batter proportions. Add wet mixture and stir in chocolate chips. Although I can see a lot of people liking them. Listened to alot of the prior variations. Instead of oil I used apple sauce to cut down on the fat (you can't even tell there's no added fat!). Mix sugar, oil, eggs. Added 1tsp. Then we just take a couple out at a time to eat. Add pumpkin and water. I also made them into mini muffins, so I used mini chocolate chips. Will definitely make again. Amount is based on available nutrient data. This was a great recipe although me and some of my taste testers thought there was too much chocolate chip. And the smell? I should have taken them all -- they were gone within an hour!! I took 50 to our Thanksgiving celebration and froze the rest. I would recommend substituting the white sugar with packed light brown sugar; increasing the spices to 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, and 1/2 tsp nutmeg (I did not have any pumpkin spice or ground cloves); and increasing the pumpkin puree to 1 cup. Percent Daily Values are based on a 2,000 calorie diet. This is a yummy muffin recipe that has become an annual tradition, especially for fall and Halloween class parties. My sisters, brothers and I started cooking and baking when we were young. I used packed dark brown sugar instead of white, I used 1 cup of pumpkin instead of 3/4 cup, and I doubled the cinnamon and nutmeg. Add pumpkin and water. Fill greased or paper-lined muffin cups three-fourths full. Suggest doubling the recipe since a can of pumpkin contains at least 1 1/2 cups- that way you're not wasting the pumpkin. I cut sugar from 2 Cups down to 1 & 1/2 C. Also cut oil from 1 & 1/2 Cups to 1/2 C. oil and substituted a 1/2 C. applesauce. (Although I don't want it to taste like coconut) I added 2 teaspoons of vanilla and and extra teaspoon of cinnamon. 197 calories; protein 3.1g 6% DV; carbohydrates 30.4g 10% DV; fat 7.7g 12% DV; cholesterol 31mg 10% DV; sodium 181.3mg 7% DV. I made the following changes to the recipe: applesauce in place of the oil I used the entire can of pumpkin and the whole bag of chocolate chips. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Moist and delicious muffins! However the pumpkin flavor was just not that strong.

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