Pumpkin chocolate chip muffins sallys baking addiction

Viv and Hugh are back to school (hallelujah!) and I’m trying to be a little more intentional about baking with them on the weekends. A good friend recently reminded me what a great exercise it is – both for quality time, and for math, sharing, direction following, and patience… and it produces a stash of homemade treats to pop in the freezer for school lunches and play dates!

In an effort to find some slightly healthier versions of my childhood favorites, I’ve been hunting around for updated recipes that incorporate more whole grain and less sugar. This whole wheat pumpkin muffin from Sally’s Baking Addiction is really solid! Slightly nuttier and heartier and less cloying than the classic pumpkin muffin I grew up loving.

Sally’s recipe is written for mini muffins and uses one cup of pumpkin purée. I wanted to use up the whole can and go for full sized muffins to pack in lunches, so I tested a roughly 1.5x version (below) that came out just right. This is my new go-to for sure!

Makes 21 full sized muffins

Adapted from Sally’s Baking Addiction Whole Wheat Mini Pumpkin Muffins

Supplies: large and medium mixing bowls, muffin tins and liners, measuring tools

• 1 cup all purpose flour

• 1 1/2 cups whole wheat flour

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 3/4 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

• 3 large eggs, room temperature

• 3/4 cup packed brown sugar

• 1 can pumpkin puree (14 oz)

• 1/2 cup butter, melted and slightly cooled

• 1 1/2 teaspoon pure vanilla extract

• 1/2 cup milk

• 3/4 cup chocolate chips, plus a handful more to sprinkle on the top

Instructions

STEP 1: Preheat the oven to 425° and line or grease two muffin tins (this makes 21 muffins, so you can leave 3 spaces). If your eggs are coming right out of the fridge, pop them in some hot tap water to quickly come to room temp.

STEP 2: In the large bowl, combine flour, baking powder, baking soda, salt, and spices.

STEP 3: In the medium bowl, combine eggs, brown sugar, pumpkin, melted butter, vanilla, and milk.

STEP 4: Stir together the wet and dry ingredients until just combined, then gently fold in the chocolate chips.

STEP 5: Fill muffin cups 2/3 full, then sprinkle a few extra chocolate chips on top. Bake for just 5 minutes, then reduce heat to 350° for another 15-16 minutes. (The first few minutes at high heat are Sally’s excellent recommendation for nice tall muffins!)

Most of these are going into the freezer so I can pop them in lunchboxes the night before school and they’ll be thawed in time for morning snack. But we did enjoy a few this morning with a glass of milk!

INSTRUCTIONS. Use a spatula to stir until the ingredients are smooth. Pour into 2 greased 8x4-in. Set aside. Don't overmix or the muffins won't be fluffy! Spray a muffin tin with non-stick baking spray, coconut oil or line with paper cupcake liners. Grease and flour muffin pan or use paper liners. Fill greased or paper-lined muffin cups three-fourths full. Make them double chocolate. Stir into dry ingredients just until moistened. Preheat your oven to 350 degrees, and grease a muffin pan or line it with muffin liners. But when they're mini size, you can eat half a dozen of them and it's still sort of acceptable. Instructions. sort by: Jonathan Melendez Jonathan Melendez emily Reply Prep the baking pan and set aside. Fold in chocolate chips. Cool for 10 minutes and enjoy. Mix until smooth. Gluten-free & Vegan Pumpkin Cookies. In a large bowl, combine the sugars, pumpkin, oil, buttermilk, eggs, and vanilla. In a large bowl, whisk together coconut flour, tapioca flour, maple sugar, pumpkin pie spice, baking soda and powder, and salt. Preheat your oven to 400 degrees. Off the Wheaten Path. In a large bowl, mix together the spice cake mix and pumpkin puree until well blended. 1-Bowl Vegan Pumpkin Bread. In a mixing bowl, add melted butter, eggs, pumpkin puree, honey, syrup and vanilla. and rely on canned. Double-up the liners for an even prettier look. Pour into the bowl with the flour mixture. Do not overbake. Place the eggs, sugar, pumpkin puree and oil in a bowl. Instructions. 1. 1 teaspoon pumpkin pie spice teaspoon salt cup dark chocolate (semi-sweet) chips, more for topping if desired Instructions Preheat oven to 400F. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. 1 cup (227 g) canned pumpkin puree (see note about using the whole can) cup (113 g) salted butter, softened to room temperature or melted 1 cup (170 g) chocolate chips Instructions Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. Stir to combine. Fold in one or more cups of chocolate chips to the batter. Fill the Muffin Pan Bake at 400 F for 16-20 minutes. The best GF pumpkin muffinsmade in 1-bowl with healthy, whole ingredients. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. In a bowl, combine the flour, pumpkin pie spice, baking soda and salt. Pumpkin Pecan Coffee Cake. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Just as . Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Add the dry ingredients and 1 cup chocolate chips to the wet ingredients until combined. 2. Fill the prepared muffin tins 3/4 of the way up. They're a reader favorite and after bak. Next, add all the dry ingredients and mix, scrape down the . Whisk sugar, oil, and eggs together in a medium bowl. Add chocolate chips. Preheat the oven to 175 degrees C. In a large bowl, beat the pumpkin puree together with the sugar, eggs and extra-virgin oil until smooth. You can use either Dutch-process or natural cocoa powder. In a small bowl, dissolve the baking soda with the milk. 3. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Inspired by Skinnytaste. Also, melt the butter so it has a chance to cool a little bit before you need it. In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt and pumpkin spice). In a smaller bowl, combine wet ingredients - eggs, melted butter, and pumpkin; whisk together. Next, stir in the sugar and then add the oat flour, baking soda, and pumpkin pie spice. In a separate mixing bowl, whisk together the flour, cinnamon, nutmeg, and ginger. Fold in the chocolate chips. directions In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. In another bowl, beat the eggs, sugar, pumpkin and oil. Mix until well combined. Fold in 1/2 cup semi-sweet chocolate chips. Directions Step 1 Preheat oven to 350 degrees F. Spray two mini-muffin pans with nonstick cooking spray. Instructions. chocolate muffins: Make the Batter Mix the dry ingredients (flour, sugar, 3/4 cup chocolate chips, These fan-approved muffins contain only one-quarter cup of canola oil (no butter!) Instructions. Chai spiced cinnamon swirl bundt cake. In a large bowl, whisk together pumpkin puree, eggs, applesauce, maple syrup, coconut oil, and vanilla extract. Divide the batter among muffin cups. Directions. Preheat the oven to 375 degrees F. In a large bowl, whisk together sugar, oil, eggs, vanilla, pumpkin, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt until well combined. To make chocolate pumpkin chocolate chip muffins, reduce the flour to 1 1/2 cups and add 1/2 cup cocoa powder. Make the muffins: In a large bowl, whisk . Allergylicious. Preheat the oven to 350 degrees. Add pumpkin, buttermilk, and vanilla; beat until blended, about 1 minute. Add dry ingredients to a large bowl and whisk together. Transfer mixture to large bowl and mix together gently until well combined. Coat regular-sized muffin molds with cooking spray. Reserve 1/2 cup of chocolate chips for later. The batter will be very thick! Fold in the Grand Chips. 1 15 oz can pumpkin (not pumpkin pie filling) 2/3 cup mini semisweet chocolate chips. Fill muffin cups around 3/4 - all the way full. You might be thinking, "aren't they just the same thing, but smaller?" Well, yes. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla. Set aside. Test for doneness: Insert a toothpick in the center.If it comes out clean (or with a few crumbs sticking onto it) the muffins are done. Beat together light butter and sugar. Pour the wet ingredients into the dry ingredients, stir a few times, then add the mini chocolate chips. In a separate bowl, combine the water, vinegar, pumpkin, oil, and vanilla. INGREDIENTS. In another bowl combine the flour, pumpkin pie spice, cinnamon, salt and baking powder. Whisk until smooth. How to Make Pumpkin Chocolate Chip Muffins 1. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. Fill greased or paper-lined muffin cups three-fourths to almost all the way full. Add the pumpkin, brown sugar, oil, eggs and vanilla to a large bowl and whisk together until smooth. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt. These super soft pumpkin crumb cake muffins are topped with pumpkin spice crumbs and finished with sweet maple icing. Special equipment: 2 24-cup mini muffin tins. Mix in brown sugar, making sure everything is well combined. From cake mix to muffins just like that! Pumpkin streusel muffins - Make a simple crumble/ streusel topping and sprinkle on top of each muffin, prior to baking. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a separate bowl. Add all wet ingredients to the dry ingredients and mix until their just combined. In a large bowl combine the flour, sugar, baking soda, baking powder and salt. In a large bowl, beat pumpkin, brown sugar, buttermilk, egg and oil. Ingredients 1 and 3/4 cups ( 219g) all-purpose flour ( spoon & leveled) 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice * 1/4 teaspoon ground ginger 1/2 teaspoon salt Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms. Preheat oven to 350 degrees. Preheat oven to 375F. In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt. Incorporate the dry ingredients into the wet, stirring until well combined. Before baking, top the muffins with coarse sugar, pumpkin seeds, extra chocolate chips, or finely chopped toasted nuts. In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Directions Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Evenly distribute the batter into your muffin pan (each cup should . Once they are mixed well, add eggs, pumpkin, and vegetable oil, and beat until everything is all combined. Fold in chocolate chips. Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. In a large bowl mix all of the ingredients until just smooth. Preheat oven to 400, line cupcake trays with liners (36) In a large bowl, whisk the pumpkin, eggs, sugar and oil until well combined. Mix together the brown sugar and all of the wet ingredients. Stir in the flour into just combined and then fold in the chocolate chips. Stir the chocolate chips into the batter until everything is well combined. More of Sally's baking recipes: sallysbakingaddiction.com/ Line the pan with parchment round. Paige Bakes. Add dry mixture, stirring just until moistened - don't over mix. Preheat oven to 375 and line two large baking sheets with parchment paper. A box of spice cake mix, a can of pumpkin and 2 cups of chocolate chips. Bake at 350 for 17-19 minutes. In a large bowl, combine the flour, cinnamon, salt and baking soda. No mixer required! Gluten Free Pumpkin Chocolate Chip Cookies. Bake at 350 for 20-25 minutes until center springs back when touched. Directions In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. I do not recommend using cupcake. Stir in pumpkin and water until well blended. In a medium bowl, whisk the eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined. In a mixing bowl, combine the dry ingredients; oats, protein powder, pumpkin pie spice, stevia, baking powder and salt. Fold the chocolate chips to the batter. Fold the dry ingredients into the wet ingredients just until combined. 1 cup grain-sweetened dairy-free chocolate chips Instructions Preheat oven to 375F. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Place the parchment round inside, pressing it to the bottom of the pan. Fold in chocolate chips. Step 1: Preheat the oven so it's good and hot when your Pumpkin Chocolate Chip Muffins are ready to bake. Fluffy Gluten Free Pumpkin Cupcakes. 1 teaspoon pumpkin pie spice 1/3 cup ( 60g) mini chocolate chips (optional) Instructions Preheat oven to 425F (218C). Mix dry ingredients together and mix into pumpkin mixture. Combine cake mix and pumpkin in a large bowl, mixing with an electric mixer until . If using cupcake liners, spray those lightly with nonstick spray. Scoop the batter into the muffin pan and bake. Grease a muffin pan with cooking spray. (Do not over mix). Pour dry ingredients into wet ingredients and mix well. In a small bowl, combine the sugar, flour, and melted butter. Preheat oven to 350 degrees. Cooking spray. Rest while preheating. Instructions. Slowly add the dry ingredients and mix on low until everything is just combined. Add the dry ingredients. Set aside. In a large bowl using a hand mixer, cream. Add the pumpkin puree, brown sugar, white sugar, eggs, vegetable oil and vanilla extract to a large mixing bowl. Gently stir 1 1/2 cups semisweet chocolate . Mark as complete. Add the oats to a Vitamix, blender, or food processor and process until a flour forms (about 20 seconds). Instructions. Stir together until well blended. Add wet ingredients to dry; stir until just combined. Bake at 350F for about 11 minutes. Start by mixing together all of the dry ingredients. In a large mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Whisk together the flour, chocolate . Gently stir in chocolate chips and pecans. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. 2. Preheat oven to 350 degrees. Gently fold in cup of the chocolate chips. In a separate bowl whisk together sugar, oil, pumpkin, eggs, and water until well blended. 1 Spice Cake Mix. Add the pumpkin pure, Greek yogurt, eggs, brown sugar, and vanilla extract to a mixing bowl and whisk together until well combined. Preheat oven to 350 degrees. Gluten Free Pumpkin Muffins. Fold in chocolate chips. Yes, you grease the. 1 cup canned pumpkin 1/3 cup water 1 1/4 cups chocolate chips Instructions Preheat the oven to 350F. Gradually incorporate. Make a well in the center and add the milk, oil, vinegar and vanilla. In a second bowl, combine the pumpkin puree, brown sugar, eggs, oil, maple syrup and vanilla; mix well. In a large mixing bowl or with your stand mixer, mix. Spray a 12 cup muffin tin with nonstick cooking spray or line with paper liners. To get started, you'll want to preheat your oven to 350 degrees. Set aside. Cambrea Gordon Stir in the cake mix and fold in the chocolate chips. Fearless Dining. Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined. Stir in the chocolate chips and set aside. Make sure they are tossed in a little flour first so that they don't sink to the bottom. Easy raspberry swirl pound cake. Scoop the batter into the muffin tin until it almost reaches the top. My Best Pumpkin Muffins Recipe - Sally's Baking Addiction Sep 14, 2022Preheat oven to 425F (218C). Preheat the oven to 350 degrees F (175 degrees C). Spray 12-count muffin pan with nonstick spray. Let cool before taking out of pan. Place liners in a regular-sized muffin pan (or pans) to equal 24 muffins. Slowly incorporate the dry ingredients into the wet ones, making sure of not over mixing. Sprinkle with finishing sugar, if using. Fill greased or paper-lined muffin cups 3/4 full. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and salt. Prepare Preheat the oven to 325F and line two muffins pans with liners (or coat the muffin cups with baking spray). In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Make the Batter Combine the cake mix, pumpkin, and water in a large bowl, then fold in 1 cup of chocolate chips. Preheat oven to 350F. Add apples - Mix in 1/2 cup finely diced apples into the batter. In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Preheat the oven to 350 degrees Fahrenheit. In a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Fold in chocolate chips and pour into a greased muffin tin or muffin liners about full. Healthy muffins that taste great exist and can 100% be part of your fall repertoire. Whisk together flour, baking soda, salt, cinnamon, baking powder, and nutmeg in a large bowl until completely combined. Peach bundt cake with brown butter icing. Preheat oven to 350F. Lightly grease the parchment. 1 tablespoon pumpkin pie spice 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of sea salt 1/2 cup dark chocolate chips instructions Preheat the oven to 350 degrees Fahrenheit. 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 1/2 cups semisweet chocolate chips divided use cooking spray Instructions Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners. Add pumpkin mixture into flour mixture. In a large bowl combine the eggs, both sugars, pumpkin and oil until smooth, set aside. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Directions Preheat the oven to 350 F and prep a muffin pan with 12 muffin liners. Do not overmix. Preheat oven to 350 degrees F. Grease two 95-inch loaf pans with cooking spray and set aside. Preheat oven to 350 degrees F. Line a muffin time with parchment paper liners and spray with coconut oil spray. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. The batter will be very thick! Fill greased or paper-lined muffin wells to full. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Pumpkin Spice Chocolate Chip Muffins. Directions. Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray. In a separate bowl use a spatula or hand mixer to combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Don't over mix. Gluten-Free Pumpkin Spice Oat Loaf. The dough will be very soft. Add jumbo cupcake liners to the 6-count pan. Next add the pumpkin pie spice, baking soda, salt and flour to the bowl, folding the dry ingredients into the wet ingredients until incorporated. Whisk to combine. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract. Fold everything together gently just until combined. Instructions. Don't overmix the batter: Stir everything until just combined.Overmixing will make the muffins tough. Happy as a Yam. Line the 12 cups of muffin pan with paper liners or grease well. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Heather Christo. Also, grease your muffin pan or line it with cupcake liners. 2. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. loaf pans. Lastly, add the chocolate chips and fold in with a spatula. Serves 14. Stir until just combined. Grease muffin pan with cooking oil and distribute batter evenly . In a separate bowl, stir together the flour, baking powder, cinnamon and salt. You will only use half of the 2nd pan for this recipe. Beat in pumpkin, apple sauce, egg, vanilla, and milk. Heavily spray a muffin pan with nonstick spray or alternatively use muffin liners (paper or rubber oven safe). Use liners for easy cleanup: These baking cups from Wilton give a fun, seasonal splash of color. Make a well in the center of the dry ingredients with a spoon. In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla. Preheat oven to 400 degrees F. Lightly grease jumbo muffin pan. Set aside. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Spray a 12-cup muffin tin with non-stick cooking spray. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners. Bake at 350 for 60-70 minutes or until a toothpick inserted in the center comes out clean. 3/4 cup pumpkin puree 1 cup peanut butter (all natural) 1/3 cup maple syrup (or honey) 1 egg 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 1/2 cup mini chocolate chips (+ more for tops of muffins) Instructions Preheat your oven to 325 F. Spray your mini muffin tray with coconut oil. Fold in the chocolate chips. 1. Add cranberries - Mix in 1/2 cup roughly chopped dried . Ingredients Scale Wet Ingredients 1 cup 100% pure pumpkin puree cup melted coconut oil cup + 2 tablespoons pure maple syrup cup + 2 tablespoons coconut sugar 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins) Add chocolate chunks and stir in until coated. Add flour mixture to butter mixture in mixer, and beat on low speed until just combined, about 30 seconds. Fill muffin tins 2/3 full with the batter and top with 2 tablespoons of the cream cheese mixture. 1 cup pumpkin puree 3/4 cup vegetable oil 2 eggs 1/2 teaspoon vanilla extract 1 1/4 cups semisweet chocolate chips divided use cooking spray Instructions Preheat the oven to 350 degrees F. Coat an 8" x 4" loaf pan with cooking spray and line the bottom with parchment paper. Spoon the batter into liners, filling them almost full. In a small bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside. Plus, they're . Fold in chocolate chips and pecans. Set aside. In a large bowl, whisk together the flour, sugar, cornstarch, baking soda, spices, and salt. Fold in chocolate chips. Set aside. Stir the wet ingredients into the dry ingredients just until moistened. Spoon batter into 12 greased muffin cups. Preheat oven to 350 degrees. 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