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Pumpkin Chocolate Muffins

Soft, spiced pumpkin mini muffins studded with mini chocolate chips. Cottage cheese keeps them moist, and a batch makes four dozen.

Prep
15 min
Cook
14 min
Total
29 min
Serves
48
Illustration of Pumpkin Chocolate Muffins, drawn from its ingredients
Cook's note

Thank you to Nicole for sharing this recipe, and for letting me taste test.

No mini muffin pan? Bake them in a regular muffin tin at 350°F for 20 to 25 minutes.

Method

  1. Heat the oven to 350°F (175°C) and set out a silicone mini muffin pan.

  2. In a large bowl, mix the eggs, pumpkin, water, oil, sugar and cottage cheese until well combined.

  3. Fold in the flour, flaxseed, baking soda, salt, nutmeg, cinnamon and chocolate chips just until no dry flour remains.

  4. Fill the muffin cups and bake .

  5. If you take them out at , let them sit in the pan 1 more minute before unmolding. At , pop them out of the silicone pan right away.

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More to cook

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Pumpkin Chocolate Muffins
Step 1 of 5

Heat the oven to 350°F (175°C) and set out a silicone mini muffin pan.

Step 2 of 5

In a large bowl, mix the eggs, pumpkin, water, oil, sugar and cottage cheese until well combined.

Step 3 of 5

Fold in the flour, flaxseed, baking soda, salt, nutmeg, cinnamon and chocolate chips just until no dry flour remains.

Step 4 of 5

Fill the muffin cups and bake .

Step 5 of 5

If you take them out at , let them sit in the pan 1 more minute before unmolding. At , pop them out of the silicone pan right away.

All done

Dig in.

Nice work. Log it, and next time you'll see when you last made it.
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