Pumpkin Chip Muffins Recipe
- 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
- 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.
- 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.
Reviews for Pumpkin Chip Muffins
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"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."
"This recipe is great as is. I used dark chocolate morsels and they taste amazing!"
"These muffins are good; however, I feel the pumpkin flavor didn't come through as much as I hoped."
"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."
"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."