#pumpkinchocolatechip

These muffins with chocolate chips and pumpkin are great for fall. People can't resist the taste of pumpkin and chocolate together, so these muffins will be a hit at any party.

Ingredients: 1 3/4 cups all-purpose flour. 1 cup sugar. 1/2 cup brown sugar, packed. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp allspice. 2 large eggs. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 1/4 cup milk. 1 tsp vanilla extract. 1 cup chocolate chips.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a large mixing bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chocolate chips into the batter. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Chocolate Chip Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These pumpkin chocolate chip cookie dough truffles are a delightful treat, perfect for satisfying your sweet cravings. They are Paleo and Vegan-friendly, offering a healthier alternative to traditional cookie dough truffles.

Ingredients: 1 cup pumpkin puree. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp ginger. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: In a mixing bowl, combine pumpkin puree, almond flour, coconut flour, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until a thick dough forms. Fold in vegan chocolate chips. Using a tablespoon, scoop out dough and roll into small truffle-sized balls. Place truffles on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes to firm up. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Keto Pumpkin Chocolate Chip Bundt Cake is moist, tasty, and full of sugar-free chocolate chips and pumpkin spice. It's low in carbs and made with almond flour and coconut flour, so it's great for people on the keto diet who want to satisfy their sweet tooth. This bundt cake is great for dessert or as a holiday treat. Many people will love it.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 teaspoons pumpkin pie spice. 1 cup canned pumpkin puree. 3 large eggs. 1/2 cup unsweetened almond milk. 1/2 cup erythritol or your preferred sweetener. 1/3 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a bundt cake pan with coconut oil or non-stick cooking spray. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, mix together the pumpkin puree, eggs, almond milk, erythritol, melted coconut oil, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until fully incorporated. Fold in the sugar-free chocolate chips. Pour the batter into the prepared bundt cake pan and spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely. Once cooled, slice and serve your delicious Keto Pumpkin Chocolate Chip Bundt Cake. Enjoy the rich pumpkin flavor and chocolatey goodness!

Prep Time: 15 minutes

Cook Time: 50 minutes

These Pumpkin Chocolate Chip Cookies are a delightful combination of pumpkin and chocolate. They're soft, chewy, and perfect for fall!

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup vegetable oil. 1 large egg. 2 cups all-purpose flour. 2 teaspoons baking powder. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1 teaspoon baking soda. 1 teaspoon milk. 1 tablespoon vanilla extract. 2 cups semi-sweet chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Pumpkin puree, sugar, vegetable oil, and egg should all be combined in a big bowl. Blend thoroughly by mixing. Mix the flour, baking powder, cinnamon, and salt in a different bowl. Whisk in the milk after the baking soda has dissolved. Mixing until just combined, add the dry ingredients to the pumpkin mixture. Add the chocolate chips and vanilla extract and stir. Drop onto the ready baking sheet by spoonfuls. Bake until the edges begin to lightly brown, 10 to 12 minutes. After a few minutes, let the cookies cool on the baking sheet before moving them to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 12 minutes

On a cool fall day, these vegan pumpkin muffins are the best treat. With pumpkin flavor, dark chocolate chips, and crunchy walnuts, they're moist and hard to hold back. Plus, they're completely vegan, so you can enjoy them without feeling bad about it!

Ingredients: 1 1/2 cups all-purpose flour. 1 cup pumpkin puree. 1/2 cup brown sugar. 1/4 cup maple syrup. 1/4 cup unsweetened almond milk. 1/4 cup vegetable oil. 1/2 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1/2 cup dark chocolate chips vegan. 1/2 cup chopped walnuts.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the pumpkin puree, brown sugar, maple syrup, almond milk, vegetable oil, and vanilla extract in a large bowl. Mix everything together well. Mix the flour, baking soda, cinnamon, nutmeg, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Break up the dark chocolate chips and add them to the muffin batter. Fill each muffin cup about three quarters of the way to the top with batter after putting the muffin tin together. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the muffin tin before moving them to a wire rack to cool all the way through. Have fun with your tasty vegan pumpkin muffins topped with dark chocolate and walnuts!

Prep Time: 15 minutes

Cook Time: 20 minutes

Soft yet chewy vegan pumpkin cookies loaded with chocolate chips, perfect for a cozy fall treat.

Ingredients: 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 2 cups rolled oats. 1/2 cup almond flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp ground ginger. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until well combined. Add rolled oats, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger to the wet mixture. Stir until evenly mixed. Fold in vegan chocolate chips. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 12-15 minutes, or until the edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Oatmeal Pumpkin Chocolate Chip Cookies are the perfect blend of cozy and sweet, with a touch of pumpkin spice. They make for a delightful treat during the fall season or anytime you're craving a comforting cookie.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups rolled oats. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Cream the softened butter and granulated sugar in a mixing bowl until thoroughly blended. To the butter-sugar mixture, add the egg, vanilla extract, and pumpkin puree; stir until smooth. Mix the rolled oats, baking soda, nutmeg, cinnamon, and cloves in a separate bowl along with the all-purpose flour and salt. Mixing until a dough forms, gradually add the dry ingredients to the wet ones. Add the chocolate chips and fold. Leaving space between each cookie, drop spoonfuls of cookie dough onto the baking sheet that has been prepared. Bake for 12 to 15 minutes, or until the edges of the cookies are golden brown, in a preheated oven. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Savor your mouthwatering Chocolate Chip Oatmeal Cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes