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
   (103)
RATING DISTRIBUTION
5 Star
 (90)
4 Star
 (12)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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."

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