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
Ingredients
- 4 large eggs, room temperature
- 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 semisweet chocolate chips
Reviews
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.
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.
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.
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.
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!
Delicicious
They were really good. I never ever ever add salt when I bake, so I suggest you leave out the salt. They are delicious when they are in lunches. They were totally awesome. They are pretty muffin moist. You know, the way muffins taste when they are good. I hope you try these! I definitely won't make this recipe today because I already made other muffins. If they taste bland I don't know what you should do with them. But please, try them!
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.
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.
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.