One-Bowl Pumpkin Chocolate Chip Muffins

• 份量: 12 muffins
• 活動時間: 15 minutes
• 總時間: 37 minutes

食材

Paper muffin liners or cooking spray

1 (15-ounce) can pumpkin purée (scant 2 cups, not pumpkin pie filling)

3/4 packed cup light brown sugar

1/2 cup vegetable or canola oil

2 large eggs

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups all-purpose flour

1/2 cup semi-sweet chocolate chips

步驟

Step 1

Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.

Step 2

Place 1 (15-once) can pumpkin purée, 3/4 packed cup light brown sugar, 1/2 cup vegetable or canola oil, 2 large eggs, and 1 teaspoon vanilla extract in a large bowl and whisk until combined and smooth, breaking up any lumps of sugar. Add 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine.

Step 3

Add 1 1/2 cups all-purpose flour and fold it in with a rubber spatula until just incorporated but no dry spots remain. Add 1/2 cup semi-sweet chocolate chips and fold into the batter.

Step 4

Divide the batter among the prepared muffin wells, filling each one 3/4 full (about a heaping 1/4 cup).

Step 5

Bake, rotating the pan halfway through, until the muffins are golden brown, the tops bounce back when pressed, and a toothpick inserted into the center of a muffin comes out clean, 19 to 22 minutes total. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

營養

• 每份大小: Serves 10
• 卡路里: 286 cal
• 總脂肪: 14.7 g
• 飽和脂肪: 2.7 g
• 不飽和脂肪: 0.0 g
• 膽固醇: 0 mg
• 鈉: 154.0 mg
• 總碳水化合物: 36.5 g
• 膳食纖維: 1.1 g
• 總糖: 20.9 g
• 蛋白質: 3.6 g