Pro Recipe: Andy Potts’ Pumpkin Chocolate Chip Muffins

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  • Published Nov 18, 2011
  • Updated Dec 17, 2012 at 4:14 PM UTC

Andy Potts and his wife, Lisa, gave us this recipe combining two dessert favorites: chocolate and pumpkin for a past issue of Triathlete. It was one of the most popular recipes we’ve published, so we’re bringing it back for 2012. These muffins can be a warm desert or a decadent, calorie-rich breakfast treat on the go.

4 eggs
1 ½ cups vegetable oil
1 ½ cups sugar
14 ounces pumpkin pie filling
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt (optional)
2 cups chocolate chips

Preheat oven to 400 degrees. Mix together the eggs, vegetable oil, sugar and pumpkin pie filling. In a separate bowl, combine the flour, cinnamon, baking soda and baking powder. Add the flour mixture to wet ingredients. Add chocolate chips. Spray muffin tin with cooking spray. Spoon the batter into the muffin tin and bake for 15 minutes.

—Compiled by Ashley Slaney

FILED UNDER: Nutrition / Recipes TAGS: / / / /

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