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Chocolate Chip Pumpkin Muffins Recipe

Chocolate Chip Pumpkin Muffins Recipe

“Here’s a recipe that your readers will love!” writes Jennifer Jackson of Charlottesville, Virginia. “It’s simple, yet filling and delicious.”
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings

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 large 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

  • 1. 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.
  • 2. 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.

Reviews for Chocolate Chip Pumpkin Muffins

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MY REVIEW
Reviewed Nov. 20, 2015

"No changes to this one except to sprinkle the tops with raw sugar before baking. My kid absolutely loved them. Will do them up as minis next time!"

MY REVIEW
Reviewed Nov. 5, 2013

"These are amazing I used white chocolate made it taste like icing inside so good!!"

MY REVIEW
Reviewed Oct. 30, 2013

"Taste fabulous, super easy to make! Only problem I had was that 1/3 of the muffins stuck to the paper wrappers and the kids were eating the wrappers trying to get the muffins off. Next time I won't use them."

MY REVIEW
Reviewed Oct. 3, 2013

"Great combination of my two favorite things."

MY REVIEW
Reviewed Nov. 15, 2012

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

MY REVIEW
Reviewed Nov. 14, 2012

"SO GOOD! Make them now!

~ Theresa"

MY REVIEW
Reviewed Dec. 30, 2011

"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!"

MY REVIEW
Reviewed Oct. 16, 2011

"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 :)"

MY REVIEW
Reviewed Sep. 27, 2011

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

MY REVIEW
Reviewed Dec. 11, 2010

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

MY REVIEW
Reviewed Nov. 3, 2010

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

MY REVIEW
Reviewed Jul. 10, 2010

"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"

MY REVIEW
Reviewed Jun. 27, 2009

"Can be frozen for quick breakfasts or snacks later."

MY REVIEW
Reviewed Jan. 4, 2009

"This is awesome!"

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