Olive Oil & Pumpkin Chocolate Chip Muffins (Edit recipe)

Head Shot:The Taste of Montreal
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These pumpkin olive oil and chocolate chip muffins are super easy and made in one bowl making clean up simple.

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 12

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Ingredients

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Process

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

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About This Recipe

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
Sugar Alcohol:0 g
Calculated per serving.
Baked Goods Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian

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