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

Pumpkin Chip Muffins Recipe

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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.
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
   (72)
RATING DISTRIBUTION
5 Star
 (61)
4 Star
 (9)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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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."

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