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Pumpkin Chip Muffins Recipe
Pumpkin Chip Muffins Recipe photo by Taste of Home

Pumpkin Chip Muffins Recipe

Publisher Photo
I started cooking and baking at a young age - just like my sisters and brothers. Our mother was a very good teacher, and she told us all we would learn our way around the kitchen. Now, I've let our children know the same thing! —Cindy Middleton, Champion, Alberta
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES: 24 servings

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups canola oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips

Nutritional Facts

1 serving (1 each) equals 328 calories, 19 g fat (4 g saturated fat), 35 mg cholesterol, 250 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
  2. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.
Originally published as Pumpkin Chip Muffins in Country Woman May/June 1995, p29

Nutritional Facts

1 serving (1 each) equals 328 calories, 19 g fat (4 g saturated fat), 35 mg cholesterol, 250 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Pumpkin Chip Muffins

AVERAGE RATING
   (98)
RATING DISTRIBUTION
5 Star
 (87)
4 Star
 (10)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 17, 2014

I made this recipe as is and it made 27 cupcake size muffins. Took the muffins to work for a fund raiser and they went like hot cakes!!!! My husband taste tested them before they went out the door and said they are delicious. Now I have to make another batch for him!!!

MY REVIEW
Reviewed Jul. 11, 2014

These were great. Made to take to work for a brunch. It made 30 muffins. Easy to make AND

everyone liked them. @ Garvagh....you can substitute unsweetened applesauce for the oil. The end product will be different - not as light but it does cut down on the calories and fat if that is what you are looking for.

MY REVIEW
Reviewed Apr. 6, 2014

Awesome!! I will be making these again and again. If you eat them warm the chocolate really comes through, but then if you eat them cooled down the pumpkin shines!

MY REVIEW
Reviewed Mar. 22, 2014

I made these muffins following the recipe as is and the were very good. I took them to work and everyone said they were very moist and they loved them. I thought they were very easy to make and turned out great. This is a keeper for me.

MY REVIEW
Reviewed Feb. 4, 2014

These muffins. Make them. Just make them. They're super good. :)

I subbed about 1/3 c. coconut oil + 1/2 c. applesauce for some of the oil, and skimped on the sugar, just to make these a teensy bit healthier.

This recipe, for me, made 24 standard muffins, + 20 mini-muffins. I don't see them sticking around though.

They're delicious! The whole family loves them. I'm replacing my previous pumpkin-chip muffin recipe with this one. Thanks Cindy!

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