Pumpkin Chip Muffins
Total TimePrep: 20 min. Bake: 15 min. + cooling
- 4 large Nellie’s Free Range 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 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 Facts1 muffin: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.
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.
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.
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.
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.
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!
Oct 7, 2016
Aug 8, 2016
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!
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.
Nov 10, 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.
Nov 7, 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.
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