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Chocolate Chip Pumpkin Muffins Recipe

Chocolate Chip Pumpkin Muffins Recipe photo by Taste of Home

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“Here’s a recipe that your readers will love!” writes Jennifer Jackson of Charlottesville, Virginia. “It’s simple, yet filling and delicious.”

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Chocolate Chip Pumpkin Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
Dash ground allspice
1 egg
3/4 cup packed brown sugar
3/4 cup canned pumpkin
2/3 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Originally published as Chocolate Chip Pumpkin Muffins in Simple & Delicious November/December 2007, p49

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Reviews for Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

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(1-10) of 10 reviews

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Reviewed on Nov. 15, 2012 by lurky27

Also ~ I doubled the amount of chocolate chips, using regular size milk chocolate chips.

Reviewed on Nov. 14, 2012 by lurky27

SO GOOD! Make them now!

~ Theresa

Reviewed on Dec. 30, 2011 by RJHufford

This is an excellent recipe! I've made several batches, as instructed, and they are wonderful, perfect every time. Also, to make them more diabetic friendly for my Mother, I made a couple of batches that I substituted Splenda Brown Sugar, and used a full cup of raisins in place of the chocolate chips. My Mom loves them! Thank you for a wonderful recipe!

Reviewed on Oct. 16, 2011 by LilGagaKate

This is very easy recipe to make and is very tasty as well. I will make this again anytime. Received many compliments from family, friends and coworkers :)

Reviewed on Sep. 27, 2011 by yyuuuu34

I was looking for a deeper pumpkin flavor. with only 3/4 cup pumpkin it was a very mild addition. great texture though

Reviewed on Dec. 11, 2010 by bakergirl00

My whole family loves these muffins. They are equally good hot or cold. The leftovers stay incredibly moist.

Reviewed on Nov. 03, 2010 by Elizabeth Lombardi

Thank you for this delicious recipe! I got about 40 mini-muffins out of it and they made DELICIOUS gifts!! They turned out perfect.

Reviewed on Jul. 10, 2010 by dettegoulding

I made this recipe today, but instead of muffins, I thinned out the batter with a bit more milk, added a crumb topping a baked in 2 9" cake pans,turning it into a coffee cake. The family loved it!

Dannette

Reviewed on Jun. 27, 2009 by islandliz

Can be frozen for quick breakfasts or snacks later.

Reviewed on Jan. 04, 2009 by Louise.Hooper

This is awesome!