Olive Oil & Pumpkin Chocolate Chip Muffins (Edit recipe)

The Taste of Montreal

64 recipes
17 followers

These pumpkin olive oil and chocolate chip muffins are super easy and made in one bowl making clean up simple.

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	439
Fat:	22 g
Carbohydrates:	53 g
Protein:	8 g
Cholesterol:	4 g
Sodium:	205 mg
Fiber:	3 g
Sugars:	30 g
Calculated per serving.

Serves: 12

Ingredients

1 whole Pumpkin Pie Filling (Canned), (I used ED Smith brand's 18 oz can)
1 cup Granulated White Sugar
0.5 cup Extra Virgin Olive Oil, (I used Zoë Olive Oil brand)
2 whole Eggs
1 tsp Vanilla Extract
0.25 cup Sour Cream
1 tsp Baking Powder
1 tsp Baking Soda
0.25 tsp Salt
2.25 cups All Purpose Flour
1.25 cups Semi-Sweet Chocolate Chips
0.25 cup Pumpkin Seeds, (optional, for garnish)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and fill your muffin trays with paper liners (I made 12 muffins)
In a large mixing bowl, mix together the pumpkin, sugar, olive oil, eggs, vanilla, and sour cream
Once smooth, whisk in the baking powder, baking soda and salt
Add in the flour and give it a good mix
Add your chocolate chips to the batter and fold with a spatula
Divide your batter evenly amongst your paper liners using a cookie scoop to make this easier
Bake for 25 - 30 minutes
Allow the muffins to cool before removing the liner and enjoy warm or room temperature