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

Pumpkin Chip Muffins Recipe

Read Reviews (42)
4.88 42
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 King Arthur Unbleached 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(42)

AVERAGE RATING
   (96)
RATING DISTRIBUTION
5 Star
 (85)
4 Star
 (10)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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.

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