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Pumpkin Chocolate Chip Muffins and Bread
5 from 9 votes

Pumpkin Chocolate Chip Muffins and Bread

An easy recipe for Pumpkin Chocolate Chip Muffins and Bread!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 muffins & 1 loaf of bread
Course: Breakfast, Snacks
Cuisine: Australian

Ingredients

Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cloves ground
  • 3 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Stevia In The Raw sweetener bakers bag
  • 3/4 cup brown sugar dark; packed
  • 1 cup vegetable oil
  • 3 egg large, at room temperature
  • 2 teaspoons vanilla extract
  • pumpkin 16-ounce can, 100% pure
  • 2 tablespoons unsulphured molasses
  • 1/4 cup orange juice fresh squeezed
  • 1 semi-sweet chocolate chips 1/2 cup

Instructions

Instructions:
    Cup of Yum
  1. Preheat oven to 400° (F). Line a 12 cup muffin tin with paper liners and set aside. Spray an 8x4 inch loaf pan with non-stick baking spray and set aside. 
  2. In a large bowl combine the flour, spices, baking soda, baking powder, and salt; set aside until needed.
  3. In a separate large bowl combine the Stevia In The Raw® Bakers Bag, brown sugar, and oil; whisk well to combine. Beat in the eggs, one at a time, beating well after each addition. Add in the vanilla, pumpkin, molasses, and orange juice and beat until combined. Using a rubber spatula, fold in the flour mixture, stirring just until combined. Fold in chocolate chips.
  4. Fill the muffin cups up first, filling each mold 3/4 of the way full. Scrape remaining batter into prepared loaf pan.
  5. Bake the muffins first, for 18 to 22 minutes, or until the tops are golden and a cake tester inserted in the center comes out clean. Allow muffins to cool in the pan for at least 10 minutes before transferring to a serving platter.
  6. Place the pumpkin loaf in the oven and bake for 20 minutes, then reduce the heat to 350° (F) and continue baking for another 35 to 40 minutes, or until the top is shiny and a cake tester inserted in the center comes out clean. Cool pumpkin loaf in the pan completely before transferring it to a cutting board and slicing.