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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

  • Makes: 12 muffins  
  • Freezes: excellent 
  • Preparation Time: 10 minutes 
  • Baking Time: 22 minutes  

Ingredients

Muffins

1 pkg Robin Hood® Quick Bread Mix Chocolate Chip

1 cup 250 mL pure pumpkin puree

½ cup 125 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

2 eggs

1 tsp5 mL cinnamon

¼ tsp 1 mL nutmeg

Topping (optional)

⅓ cup75 mL pumpkin seeds

Directions

  1 Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.

  2 Combine both packets of quick bread mix in a large mixing bowl. Add in pumpkin puree, milk, eggs, cinnamon and nutmeg. Stir until mixture is combined.

  3 Spoon batter into prepared muffin pan. Sprinkle with pumpkin seeds.

  4 Bake in preheated oven 20 to 22 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.

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