Chocolate Pumpkin Muffin
Cook Time: 20 Min.
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F
Nutritional Content
Allergens: milk, eggs, wheat, soy
Calories: 230 Kcal
Carbohydrates: 31 g
Protein: 4 g
Total Fat: 11 g
Calcium: 40 mg
Sodium: 220 mg
Ingredients
10 Servings
All purpose flour 1 1/8 cup
Granulated sugar 1/2 cup
Pumpkin pie spice, 2 tsp
Baking soda 3/4 tsp
Baking powder 1/8 tsp
Salt 1/8 tsp
Egg, large shell 1.43 each
Pumpkin, solid canned 3/4 cup
Margarine, melted 1/3 cup
Chocolate baking chips 3/4 cup
25 Servings
All purpose flour 2 2/3 cup
Granulated sugar 1 1/3 cup
Pumpkin pie spice, 1 Tbsp 2 tsp
Baking soda 2 tsp
Baking powder 1/2 tsp
Salt 1/2 tsp
Egg, large shell 3.57 each
Pumpkin, solid canned 1 3/4 cup
Margarine, melted 1 cup
Chocolate baking chips 1 3/4 cup
50 Servings
All purpose flour 1 1/4 QT
Granulated sugar 2 1/3 cup
Pumpkin pie spice, 3 Tbsp 2 tsp
Baking soda 1 Tbsp 1 tsp
Baking powder 1 tsp
Salt 1 tsp
Egg, large shell 7.14 each
Pumpkin, solid canned 3 2/3 cup
Margarine, melted 1 3/4 cup
Chocolate baking chips 3 2/3 cup
100 Servings
All purpose flour 2 3/4 QT
Granulated sugar 1 1/4 QT
Pumpkin pie spice, 1/2 cup
Baking soda 2 Tbsp 2 tsp
Baking powder 1 3/4 tsp
Salt 1 3/4 tsp
Egg, large shell 14.29 each
Pumpkin, solid canned 1 3/4 QT
Margarine, melted 3 1/2 cup
Chocolate baking chips 1 3/4 QT
Instructions
Wash hands before beginning to prepare & sanitize surfaces and equipment.
In large bowl, mix dry ingredients.
In a separate bowl, combine eggs, pumpkin, and melted butter. Whish until blended. Stir in chocolate chips.
Fold wet ingredients into dry just until moistened. Spoon batter into greased muffin cups.
Bake at 350F for 20-25 min until puffy and springy to the touch.
Cool on rack. Can keep for 1-2 days wrapped in plastic bag.
CCP: For milk & cheese or non-hazardous items: Cook to internal temp of 145F held for 15 sec.
Discard unused product.
Print Recipe Here