Olive Oil & Pumpkin Chocolate Chip Muffins
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
Ingredients
- 1 whole1 whole1 whole Pumpkin Pie Filling (Canned), (I used ED Smith brand's 18 oz can)
- 1 cup1 cup1 cup Granulated White Sugar
- 0.5 cup0.5 cup0.5 cup Extra Virgin Olive Oil, (I used Zoë Olive Oil brand)
- 2 whole2 whole2 whole Eggs
- 1 tsp1 tsp1 tsp Vanilla Extract
- 0.25 cup0.25 cup0.25 cup Sour Cream
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 2.25 cups2.25 cups2.25 cups All Purpose Flour
- 1.25 cups1.25 cups1.25 cups Semi-Sweet Chocolate Chips
- 0.25 cup0.25 cup0.25 cup Pumpkin Seeds, (optional, for garnish)
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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
- 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
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| 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. | |
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