Save on Pinterest

Pumpkin Chip Muffins

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
    2 dozen


  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1 can (15 ounces) 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 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 in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts
1 muffin: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Mona
    Nov 25, 2020

    In 19880's or 1990's a recipe for Pumpkin Chocolate Chip Muffins won a prize with Taste of Home. The year this recipe was published is the year we starting making this at Thanksgiving. We have kept the tradition of having this every Thanksgiving and every get-together. It is our favorite desert. Family and friends request the recipe often and/or for us to make. Thank you for this awesome recipe.

  • amsm
    Sep 20, 2020

    My daughter made these all on her own, and we taste tested them. We gave them 5 stars! A very moist muffin with great flavor, and we loved the hint of cinnamon. She will make these again!

  • J.Mark
    Sep 2, 2020

    Delicious. Made them today. Very light and great pumpkin flavor. I got 33 from recipe. They raised beautifully. Will definitely make again.

  • AnnMarie
    May 4, 2018

    These are the best muffins. I have been making them for years, since the recipe was featured as a contest winner. Friends from 1997 still talk about how good these muffins are and still ask me to make them as their Christmas presents.

  • randcbruns
    Apr 8, 2018

    Gave this recipe a try for 4H, we were disappointed with the texture and they didn't rise like we wanted. They flavor is great but they can be a little dry.

  • Elyssa
    Jan 12, 2018

    No comment left

  • krysfielder
    Sep 20, 2017

    My family really enjoys these. I do think some sort of topping would add to the texture. I may try cutting back on the sugar inside and sprinkle some course sugar on top next time.

  • Frances
    May 30, 2017

    Well, I didn't have canola oil on hand so I melted two sticks of butter instead, next time I will definitely use oil/perhaps coconut oil and applesauce. (Although I don't want it to taste like coconut) I added 2 teaspoons of vanilla and and extra teaspoon of cinnamon. However the pumpkin flavor was just not that strong. I think it has too much flour in it and more pumpkin would work. I didn't want it to be too nutmegy so I didn't add it but think pumpkin spice might greatly improve the flavor. The wet mix tasted better than the actual finished product. I think also fresh pumpkin might improve the flavor, as it seemed the canned one I bought was just meh. Also the chocolate and cinnamon I used seemed meh. I made two dozen but should have made them in the mini cups. I think it is a good base recipe but was not blown away. Although I can see a lot of people liking them. Next time I will chop up some chocolate bars, add more spice, make them smaller, and use a different combination of oil/less flour. And a different brand of canned pumpkin.

  • Ashaline
    May 3, 2017

    These are so delicious! Also, my daughter has celiac d. now so I have to bake GLUTEN FREE for her. This is the best recipe for gluten free muffins I have found. I just use gluten free King Arthurs Flour instead. She feels like it tastes like regular muffins!

  • airuscopeland
    Oct 7, 2016