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Caramel Chocolate Pumpkin Muffins
Linda Nortje
Caramel Chocolate Pumpkin Muffins is deliciously moist, packed with Pumpkin, Chocolate Chips with a Caramel drizzle
5
from
8
votes
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Course
Breakfast / Brunch
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
12
Servings
Ingredients
1x
2x
3x
2 ½
cups
Self-Raising Flour
2
TB
Brown Sugar
3
TB
Vegetable Oil
¼
cup
Milk
2
Eggs
1 ½
cups
Pumpkin Dip
see note below
½
cup
Caramel Chocolate Chips
plain Chocolate Chips will work too
Caramel- or Toffee Sauce
to drizzle (optional)
Instructions
) Pre-heat the oven to 190 deg C (375 deg F) – line a 12 hole muffin pan with liners or silicone cups
) Combine the Flour and Brown Sugar in a medium mixing bowl – set aside
) Beat together the Oil, Milk and Eggs – stir in the Pumpkin Dip
) Fold the wet ingredients into the dry ingredients until well mixed – stir in the Chocolate Chips
) Fill each muffin liner/cup 3/4 full – bake 15 – 18 minutes or until a tester comes out clean
) Remove from the oven – let stand a few minutes – transfer to a cooling rack
Notes
Pumpkin Dip recipe
HERE
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.