Pumpkin Chocolate Chip Muffins


72 g FD Pumpkin Puree

4 Tbsp FD Egg Powder

3½ C All-Purpose Flour

2 tsp Baking Soda

3 tsp ground Cinnamon

3 tsp Pumpkin Pie Spice

½ tsp ground Ginger

1 tsp Salt

1 C Vegetable oil (or melted coconut oil)

1 C granulated Sugar

⅔ C brown sugar

½ C milk

2 C Chocolate chips of choice

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Pumpkin Chocolate Chip Muffins

Jul 11, 2023Brenda Brink
A Freeze Dried Pantry Recipe
Contributed By: Adventures in Freeze Drying

This recipe will make roughly 32 regular sized muffins*


  1. Preheat oven to 425℉ and either spray muffin tins, or line with cupcake liners
  2. In a small mixing bowl, weigh out 72 g of freeze dried Pumpkin Puree, stir in roughly 690 g of water (you will want 3 C of rehydrated Pumpkin Puree when you are done, depending on pumpkin variety your rehydration calculation may be different) let sit.
  3. In a small bowl, add 4 Tbsp of freeze dried egg powder and 4 Tbsp of cold water and whisk together, let sit. 
  4. In a large mixing bowl combine flour, soda, cinnamon, pumpkin pie spice, ginger, and salt. Set aside.
  5. In a mixing bowl combine the oil, sugars, pumpkin, egg, and milk. 
  6. Slowly add the wet ingredients to the dry ingredients and mix.. Batter will be slightly lumpy.
  7. Add chocolate chips and mix
  8. Spoon the batter into liners filling ¾ to all the way full. 
  9. Bake for 5 minutes at 425℉ then reduce the oven temp to 350℉ and continue baking for an additional 16-17 minutes, or until done.
  10. Allow muffins to cool for 5 minutes before enjoying.
  11. Cover tightly and store at room temperature for up to 1 week.
Cycle times & rehydration for reference only. Your results may vary.


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