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Pumpkin Chip Muffins Recipe

Pumpkin Chip Muffins Recipe

My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher—she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! —Cindy Middleton, Champion, Alberta
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling YIELD:24 servings

Ingredients

  • 4 large 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

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.

Nutritional Facts

1 each: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein

Reviews for Pumpkin Chip Muffins

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MY REVIEW
Reviewed Mar. 8, 2016

"These are delicious. I omitted the chocolate chips, because I'm not a fan but I don't believe that hurt anything :) A friend said she made them with white chocolate chips and LOVED them, that way too."

MY REVIEW
Reviewed Nov. 10, 2015 Edited Nov. 22, 2015

"Very moist and delicious. I used 1.5 cups of sugar and replaced a half cup of oil with unsweetened applesauce. I added 1 teaspoon vanilla. I used 1 heaping teaspoon of pumpkin pie spice and a sprinkling of cinnamon. Made 29 muffins. Baked for 16-18 min at 350."

MY REVIEW
Reviewed Nov. 7, 2015 Edited Dec. 5, 2015

"Very yummy! A great crowd pleaser. I made them for a baby shower and everyone loved them. I used 1 cup applesauce and 1/2 cup oil."

MY REVIEW
Reviewed Oct. 29, 2015

"I would think this would be great with butterscotch chips also?"

MY REVIEW
Reviewed Oct. 20, 2015

"Loved them! I, like most others, used half applesauce and half canola oil. Decreased white sugar to 1 cup and added 1/2 cup brown sugar. Added 2 tsp. vanilla flavoring and 1/4 tsp pumpkin pie spice. Made 6 dozen mini muffins!"

MY REVIEW
Reviewed Oct. 2, 2015

"These are really good. If it was just me I would add more cinnamon, but my kids don't like anything too strong so these are perfect for then. I subbed in some applesauce as well, and I made mine into mini-muffins."

MY REVIEW
Reviewed Sep. 25, 2015

"Very good! I substituted 1 cup of applesauce for 1 cup of the oil and they were very moist."

MY REVIEW
Reviewed Dec. 1, 2014

"Our family has been using this recipe for years. It was passed down to me from my mother-in-law. It is consistently perfect. I have also tweaked the recipe over the years to make it work better for my family's preferences. I use half brown sugar and half white. I use 2 cups white flour & 3/4 c whole wheat flour. I use 3/4 c of applesauce and 3/4 c. of oil (in place of the 1.5 c oil). I use 2 cups of pumpkin that I pur?e myself and usually freeze. I also add vanilla- somewhere between a teaspoon and tablespoon. I use pumpkin pie spice instead of just cinnamon. These muffins freeze pretty well. The recipe really is wonderful as if is, but these are just some changes we have made to it ourselves over the years."

MY REVIEW
Reviewed Nov. 25, 2014

"These did not come out well in my opinion. They are almost flavorless. They do not taste like pumpkin at all and there is no where near enough spice to make them taste like a pumpkin muffin should taste, and that is with me adding some pumpkin pie spice mixture on top of the cinnamon. Won't be making them again."

MY REVIEW
Reviewed Nov. 23, 2014

"Love this recipe! Finally found a pumpkin muffin recipe that I like! It has a great fluffy muffin texture. It is still moist, but not overly oily like some recipes I've tried recently. Will definitely make this one again and again!!"

MY REVIEW
Reviewed Oct. 21, 2014

"Since I live at high altitude, I added two tablespoons almond milk to the batter and decreased the sugar by a third cup. These are OUTSTANDING! We had so many pumpkins in the garden this year, I am trying lots of new recipes and this is one of the best."

MY REVIEW
Reviewed Oct. 4, 2014

"This recipe is great as is. I used dark chocolate morsels and they taste amazing!"

MY REVIEW
Reviewed Sep. 29, 2014

"These muffins are good; however, I feel the pumpkin flavor didn't come through as much as I hoped."

MY REVIEW
Reviewed Sep. 14, 2014

"After reading the reviews I used only 1 cup brown sugar, half whole wheat flour (worked well, next time I'll use more), 2 eggs + 1/2 cup egg whites, 1/2 cup oil + 1 cup applesauce, 3 tsp cinnamon, and just 1 cup chocolate chips. This is a good, very adaptable recipe."

MY REVIEW
Reviewed Sep. 10, 2014

"First time trying this recipe. I cut the sugar to 1-1/3 cups. The amount of oil seemed overwhelming, so I may try 1/2 oil 1/2 applesauce next time but I used the full amount this time. I used 1 tsp of pumpkin pie spice & cut the cinnamon to maybe 1/3 tsp. I opted for mini chocolate chips as opposed to regular size -- just a personal preference. I got 2 dozen full sized muffins & a dozen mini muffins from the amount of batter I had."

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!"

MY REVIEW
Reviewed Dec. 10, 2013

"These muffins were very easy to make. I used mini muffin tins for a bite size bite. Very good!"

MY REVIEW
Reviewed Dec. 8, 2013

"This recipe earned its blue ribbon and 5 stars. At Thanksgiving my two grand-daughters weren't leaving for home without a copy of this recipe. It was a big hit."

MY REVIEW
Reviewed Nov. 25, 2013

"These muffins were moist and delicious and got rave reviews from the entire family. I even cut the sugar to 1.5 cups and didn't miss the extra .5 cup at all."

MY REVIEW
Reviewed Nov. 13, 2013

"Wow!!!! They are so delicious and made 30 muffins for me:)"

MY REVIEW
Reviewed Nov. 10, 2013

"Took these to work for a lunch and everyone loved them. Went by the recipe and they turned out great."

MY REVIEW
Reviewed Nov. 8, 2013

"These are my "go to" muffins. I use white chocolate chips instead of the semi sweet and sometimes I use small bread loaf pans instead of the muffin tin...They are the best."

MY REVIEW
Reviewed Oct. 31, 2013

"WHAT CAN YOU SUB TO USE LESS OIL"

MY REVIEW
Reviewed Oct. 29, 2013

"I followed the tip to sub 1/2 cup each unsweetened applesauce and coconut oil for some of the oil. I cut the sugar to 1 3/4 cups and left out the chocolate chips. I also subbed about 3/4 cups whole wheat flour for some of the ap flour. These came out moist and sweet enough to please my girls as a dessert."

MY REVIEW
Reviewed Oct. 27, 2013

"Awesome! I had to share the recipe with two ladies on the same day that I made them. I plan on trying the applesauce in place of the oil when I make them next week!"

MY REVIEW
Reviewed Oct. 26, 2013

"I adhered to the recipe with one change only. I swapped out the applesauce for the oil and it made those muffins soooooo soft and moist. I have to admit, I could definitely taste the pumpkin, which I loved! However, I wasn't a fan of the pumpkin and chocolate chip combo. That is the ONLY reason I gave it a four star. They are spectacular fresh out of the oven!!"

MY REVIEW
Reviewed Oct. 26, 2013

"These are excellent. I brought them as a snack for a preschool group and the kids gobbled them up. I followed the recipe exactly as written - we'll be making these again!"

MY REVIEW
Reviewed Oct. 25, 2013

"Really good. To cut calories I used 3/4 c oil and 3/4 c applesauce. Also added 1/2 tsp nutmeg as someone suggested. I baked 375 for 26 min. A keeper."

MY REVIEW
Reviewed Oct. 24, 2013

"I have seen a similar recipe but this one had great flavor and very moist. I did add a little nutmeg and allspice , used white chocolate chips instead and added 2/3 c. chopped walnuts for some extra texture. They were wonderful and I will definitely make this recipe again!"

MY REVIEW
Reviewed Oct. 24, 2013

"I have seen a similar recipe and found that using white chocolate chips are also very good so I tried that and it turned out to be wonderful! I also added 2/3 c. chopped walnuts and combined with the chips added more texture and flavor. I will keep this recipe and use it again!"

MY REVIEW
Reviewed Oct. 24, 2013

"Yummy muffins but like many other reviewers I cut WAY back on the oil & sugar. My rule of thumb is 1/4 cup oil per dozen and just top up the measuring cup with unsweetened applesauce. Love pumpkin recipes this time of year!"

MY REVIEW
Reviewed Oct. 17, 2013

"Appreciated the tips from others to use some applesauce and more spices. Delicious!"

MY REVIEW
Reviewed Oct. 14, 2013

"Our family loves pumpkin with chocolate chips - muffins, cookies, etc. This was an excellent recipe and very easy to make quickly since the ingredient list doesn't use fractional measurements. You could probably make a mix out of this, put it in a jar with instructions to add the oil, eggs, and pumpkin. Combine it with a can of pumpkin and ribbons for a great holiday gift. Yum!"

MY REVIEW
Reviewed Feb. 3, 2013

"use applesause a little oil is good it will help prevent sticking to the pan or muffin cups."

MY REVIEW
Reviewed Oct. 8, 2012

"These were okay. Not as moist as I was expecting and not as much pumpkin flavor as I would like (the chocolate chips really overwhelm any pumpkin flavor). I think I will substitute more pumpkin in place of some of the oil next time."

MY REVIEW
Reviewed Sep. 8, 2012

"Yummy!!! These are delicious and easy. They made more than 2 dozen though :-). I will be making these again for sure!"

MY REVIEW
Reviewed Jan. 10, 2012

"So moist... so awesome! I ran out of pumpkin and added a bit of applesauce too!"

MY REVIEW
Reviewed Jan. 9, 2012

"Best tasting Pumpkin Muffins I have ever made!"

MY REVIEW
Reviewed Jan. 8, 2012

"My 7 & 9 year old girls helped me make them but I was positive they wouldn't like the pumpkin flavor once cooked but I was wrong. They loved these. However, I do plan on experimenting with the recipe and replace the huge amount of canola oil with either more pumpkin for a stronger flavor or applesauce."

MY REVIEW
Reviewed Dec. 8, 2011

"I've made these for years now, and like others on here I've only used 1 c. of oil. Very moist and full of flavor."

MY REVIEW
Reviewed Dec. 5, 2011

"nice alternative for a thanksgiving dessert"

MY REVIEW
Reviewed Nov. 19, 2011

"These are by far the easiest and best tasting muffins of the fall season!"

MY REVIEW
Reviewed Nov. 13, 2011

"We loved these muffins! We will be making these often."

MY REVIEW
Reviewed Nov. 6, 2011

"Make that 1/4 tsp ground nutmeg, and 1/2 of the total amount of flour is white whole wheat."

MY REVIEW
Reviewed Nov. 6, 2011

"These are great. I reduced the oil to 1 C, added 1/2 tsp. ground ginger, and 1/4 fresh ground nutmeg. I also used 1/2 white whole wheat flour. They turned out light and moist. Yummy!"

MY REVIEW
Reviewed Oct. 30, 2011

"These are fantastic! My friends and family love them. To make them a little healthier, I used half whole wheat pastry flour, cut the oil to 1 cup and substituted the other half cup with unsweetened applesauce. Instead of 1 teaspoon cinnamon, for variety I used 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice and 1/8 tsp. nutmeg (or use 1 tsp. pumpkin pie spice). Substituted chocolate chips (since I had none) with a 10 ounce bag of cinnamon chips and sprinkled tops with coarse sugar before baking. Found the baking time needed to be closer to 18 to 20 minutes with muffin papers."

MY REVIEW
Reviewed Oct. 28, 2011

"We live over 6,500 ft above sea level and these did just fine with no modifications. My family pretty much inhaled them!"

MY REVIEW
Reviewed Oct. 25, 2011

"kids loved them!"

MY REVIEW
Reviewed Oct. 24, 2011

"This recipe is super fast and easy! I had everything on hand. I love a recipe that is based on pantry staples. I did use only 1 cup of oil, and they were still moist. I will be making these again and again."

MY REVIEW
Reviewed Oct. 17, 2011

"These were so good! They are not very spicey, next time I might add some nutmeg, but very good! I used a total of 1 1/4 cups of oil and they were perfect! Cooked for 17 minutes."

MY REVIEW
Reviewed Oct. 16, 2011

"Yum! I used a jumbo muffins pan and made 12, topped with raw sugar and baked for 20 minutes. Made a nice light muffin rather than the bricks that you sometimes get with a large muffin. Will definitely make again and maybe add some chopped pecans on top for a little extra crunch. 5 star."

MY REVIEW
Reviewed Oct. 13, 2011

"I have used this recipe since it first came out in Country Woman many years ago. I do less oil than what it says otherwise I feel they are too greasy. I think I can safely say this is my most used recipe ever!"

MY REVIEW
Reviewed Sep. 28, 2011

"A family favorite. I use half the amount of oil, but they are still super moist."

MY REVIEW
Reviewed Jul. 19, 2011

"I have been eating and loving these since my mom found the recipe in country woman nearly 20 years ago! So moist, and the recipe makes enough to eat for a week. I think they get even better after they sit for a day or two!"

MY REVIEW
Reviewed Apr. 18, 2011

"This recipe turned out very well! I made a few small adjustments to suit my desires, but they turned out delicious! I used 2 cups whole wheat flour and 1 cup of all-purpose flour. I also did for the oil 1/2 cup of coconut oil, 1/2 cup of applesauce, and 1/2 cup of canola oil. Lastly, I added two tablespoons of ground flaxseed meal. :)"

MY REVIEW
Reviewed Dec. 9, 2010

"These were really good. Mine got a little dark on the bottom so next time I'm going to try lowering the temperature to 375 and watch them closely."

MY REVIEW
Reviewed Dec. 5, 2010

"These were great. I also cut way back on the oil, substituting applesauce for the majority of the 1.5 cups. I also cut back the sugar and chocolate chips quite a bit, and they still came out very tasty."

MY REVIEW
Reviewed Oct. 26, 2010

"Very good, not overly sweet. I also used applesauce in place of oil, thanks to others for the tip, it turned out very moist. I also omitted the choc. chips."

MY REVIEW
Reviewed Oct. 20, 2010

"These taste yummy, but are very dark in color. My kids like the chocolate chips. I also used applesauce."

MY REVIEW
Reviewed Oct. 10, 2010

"These muffins were great. To cut down on fat, I used 3/4 cup of canola oil and 3/4 cup of applesauce. They turned out moist and everyone loved them. For a special touch I sprinkled oats, sugar in the raw and cinnamom on top. Yummy!"

MY REVIEW
Reviewed May. 13, 2010

"Muffins were excellent. I substituted dark chocolate chips for some added health benefits. The only drawback is the high calorie content, but could experiment with the recipe some to change that. All in all will make again!"

MY REVIEW
Reviewed Mar. 13, 2010

"These muffins were unbelievably and surprisingly delicious! My family loved them, and I will continue to make these muffins for years to come. Thanks so much!"

MY REVIEW
Reviewed Feb. 28, 2010

"This is not overly sweet, and you cannot really taste the pumpkin, but I think it is a nice treat and perfect for breakfast. I used dark chocolate chips and a mixture of splenda and organic agave liquid sugar. It is great!"

MY REVIEW
Reviewed Dec. 29, 2009

"These muffins are so good. I made them for my daughters daycare and everyone loved them. I think they were very easy to make"

MY REVIEW
Reviewed Nov. 9, 2009

"very moist and we liked it with cool whip for a dessert!"

MY REVIEW
Reviewed Nov. 6, 2009

"I increased the cinnamon & added 1/2 teaspoon nutmeg; also used butterscotch chips (was out of chocolate chips) -- it was very good! Doctors/Nurses loved it!"

MY REVIEW
Reviewed Nov. 2, 2009

"These muffins are moist and delicious and the recipe is very easy to prepare. My daughter brought a batch of these back to college and her suite mates gobbled them up and asked for more!"

MY REVIEW
Reviewed Nov. 1, 2009

"Quick, easy and awesome! This is my extremely fussy eater's favourite muffin!"

MY REVIEW
Reviewed Oct. 31, 2009

"My kids and co-workers loved them! Next time I will try to make substitutions to make a little healthier...you can't eat just one!"

MY REVIEW
Reviewed Oct. 17, 2009

"These muffins are delicious and moist. Everyone wants the recipe. i sometimes make 2 loaves of bread instead of the muffins."

MY REVIEW
Reviewed Oct. 9, 2009

"Delicious!!"

MY REVIEW
Reviewed Oct. 2, 2009

"These are soo good. I made a few substitutions to try and make them a little healthier. I use egg beaters in place of eggs. I also do 1 1/2 cups all purpose flour and 1 1/2 cups whole wheat flour. I use pumpkin pie spice instead of cinnamon. Lastly I replace the oil with all natural apple sauce. I baked these today and instead of making muffins, I made a bundt cake and a loaf of bread. My family loves this "treat." Little do they know, it's good for them."

MY REVIEW
Reviewed Nov. 26, 2008

"My kids love them!They think that they're Choclate Chip Cookies!!"

MY REVIEW
Reviewed Sep. 7, 2008

"These were wonderful. Even my picky kids enjoyed them!"

MY REVIEW
Reviewed Dec. 21, 2007

"Love these muffins! My daughter wants them every week! Thanks for posting."

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