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Pumpkin Chip Muffins Recipe
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Pumpkin Chip Muffins Recipe

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5 79 112
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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: 20 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 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

Nutritional Facts

1 each: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g 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.
Originally published as Pumpkin Chip Muffins in Country Woman May/June 1995, p29


Reviews for Pumpkin Chip Muffins

AVERAGE RATING
(112)
RATING DISTRIBUTION
5 Star
 (97)
4 Star
 (13)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
angela32
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
Sunshinebakerpa
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
DeliciouslyResourceful_Gina
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
TheDix
Reviewed Oct. 29, 2015

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

MY REVIEW
twinkiedog
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
mjlouk
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
trudydianne
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
AyaZ
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
northernygirl
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
rebeccarm121
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!!"

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