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Glazed Chocolate Chip Pumpkin Muffins
The beauty of this pumpkin muffin recipe is it can be used for just about anything. Make it into a pumpkin bread, cookies, add the pumpkin mixture to your pancakes.,
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American
Servings:
12
muffins
Calories:
733
kcal
Author:
Candi Elm
Ingredients
Pumpkin Muffin Mix
4
eggs
2
cups
sugar
15
oz
canned pumpkin
1/2
cup
oil
3
cups
unbleached flour
2
teaspoons
baking soda
1 1/2
teaspoons
baking powder
2
teaspoons
cinnamon
1
teaspoon
salt
2 1/2
cups
semi sweet chocolate chips
Glaze
1
cup
sugar
1 1/2
cups
cocoa powder
1 1/2
teaspoons
vanilla
1/2
cup
butter
Instructions
Pumpkin Mix
Preheat oven to 400 degrees
Line pan with cupcake tins.
Combine in large bowl the eggs, sugar, canned pumpkin, and oil until smooth.
In a separate a bowl mix flour, baking soda, baking powder, cinnamon and salt.
Slowly add flour mixture into pumpkin mixture until well blended.
Fold in Chocolate Chips.
Fill each cupcake tin 3/4 way full if not a bit more, this doesn't rise much.
Cook for 13-14 minutes.
For the Glaze
Add all ingredients to a sauce pan with low heat and blend until mixed well. It will be smooth and silky when done.
Spoon just slightly over your cupcake or add a bit more for the drenched gooey look.
Notes
If you want to feel better about eating these for breakfast, go easy or skip the glaze. But they are the perfect bakery treat without the price tag!
Nutrition
Serving:
1
muffin
|
Calories:
733
kcal
|
Carbohydrates:
102
g
|
Protein:
10
g
|
Fat:
35
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
77
mg
|
Sodium:
520
mg
|
Potassium:
506
mg
|
Fiber:
9
g
|
Sugar:
65
g
|
Vitamin A:
5851
IU
|
Vitamin C:
2
mg
|
Calcium:
95
mg
|
Iron:
5
mg