Pumpkin Chip Muffins Recipe
- 4 large 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
- 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.
1 each: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.
Reviews for Pumpkin Chip Muffins
"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!"
"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!"
"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."
"I would think this would be great with butterscotch chips also?"
"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!"
"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."
"Very good! I substituted 1 cup of applesauce for 1 cup of the oil and they were very moist."
"Our family has been using this recipe for years. It was passed down to me from my mother-in-law. It is consistently perfect. I have also tweaked the recipe over the years to make it work better for my family's preferences. I use half brown sugar and half white. I use 2 cups white flour & 3/4 c whole wheat flour. I use 3/4 c of applesauce and 3/4 c. of oil (in place of the 1.5 c oil). I use 2 cups of pumpkin that I pur?e myself and usually freeze. I also add vanilla- somewhere between a teaspoon and tablespoon. I use pumpkin pie spice instead of just cinnamon. These muffins freeze pretty well. The recipe really is wonderful as if is, but these are just some changes we have made to it ourselves over the years."
"These did not come out well in my opinion. They are almost flavorless. They do not taste like pumpkin at all and there is no where near enough spice to make them taste like a pumpkin muffin should taste, and that is with me adding some pumpkin pie spice mixture on top of the cinnamon. Won't be making them again."
"Love this recipe! Finally found a pumpkin muffin recipe that I like! It has a great fluffy muffin texture. It is still moist, but not overly oily like some recipes I've tried recently. Will definitely make this one again and again!!"
"Since I live at high altitude, I added two tablespoons almond milk to the batter and decreased the sugar by a third cup. These are OUTSTANDING! We had so many pumpkins in the garden this year, I am trying lots of new recipes and this is one of the best."
"This recipe is great as is. I used dark chocolate morsels and they taste amazing!"
"These muffins are good; however, I feel the pumpkin flavor didn't come through as much as I hoped."
"After reading the reviews I used only 1 cup brown sugar, half whole wheat flour (worked well, next time I'll use more), 2 eggs + 1/2 cup egg whites, 1/2 cup oil + 1 cup applesauce, 3 tsp cinnamon, and just 1 cup chocolate chips. This is a good, very adaptable recipe."
"First time trying this recipe. I cut the sugar to 1-1/3 cups. The amount of oil seemed overwhelming, so I may try 1/2 oil 1/2 applesauce next time but I used the full amount this time. I used 1 tsp of pumpkin pie spice & cut the cinnamon to maybe 1/3 tsp. I opted for mini chocolate chips as opposed to regular size -- just a personal preference. I got 2 dozen full sized muffins & a dozen mini muffins from the amount of batter I had."
"I made this recipe as is and it made 27 cupcake size muffins. Took the muffins to work for a fund raiser and they went like hot cakes!!!! My husband taste tested them before they went out the door and said they are delicious. Now I have to make another batch for him!!!"
"These were great. Made to take to work for a brunch. It made 30 muffins. easy to make ANDeveryone liked them. @ Garvagh....you can substitute unsweetened applesauce for the oil. The end product will be different - not as light but it does cut down on the calories and fat if that is what you are looking for."
"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!"
"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."
"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!"
"These muffins were very easy to make. I used mini muffin tins for a bite size bite. Very good!"
"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."
"These muffins were moist and delicious and got rave reviews from the entire family. I even cut the sugar to 1.5 cups and didn't miss the extra .5 cup at all."
"Wow!!!! They are so delicious and made 30 muffins for me:)"
"Took these to work for a lunch and everyone loved them. Went by the recipe and they turned out great."
"WHAT CAN YOU SUB TO USE LESS OIL"
"I followed the tip to sub 1/2 cup each unsweetened applesauce and coconut oil for some of the oil. I cut the sugar to 1 3/4 cups and left out the chocolate chips. I also subbed about 3/4 cups whole wheat flour for some of the ap flour. These came out moist and sweet enough to please my girls as a dessert."
"Awesome! I had to share the recipe with two ladies on the same day that I made them. I plan on trying the applesauce in place of the oil when I make them next week!"
"I adhered to the recipe with one change only. I swapped out the applesauce for the oil and it made those muffins soooooo soft and moist. I have to admit, I could definitely taste the pumpkin, which I loved! However, I wasn't a fan of the pumpkin and chocolate chip combo. That is the ONLY reason I gave it a four star. They are spectacular fresh out of the oven!!"
"These are excellent. I brought them as a snack for a preschool group and the kids gobbled them up. I followed the recipe exactly as written - we'll be making these again!"
"Really good. To cut calories I used 3/4 c oil and 3/4 c applesauce. Also added 1/2 tsp nutmeg as someone suggested. I baked 375 for 26 min. A keeper."
"I have seen a similar recipe but this one had great flavor and very moist. I did add a little nutmeg and allspice , used white chocolate chips instead and added 2/3 c. chopped walnuts for some extra texture. They were wonderful and I will definitely make this recipe again!"
"I have seen a similar recipe and found that using white chocolate chips are also very good so I tried that and it turned out to be wonderful! I also added 2/3 c. chopped walnuts and combined with the chips added more texture and flavor. I will keep this recipe and use it again!"
"Yummy muffins but like many other reviewers I cut WAY back on the oil & sugar. My rule of thumb is 1/4 cup oil per dozen and just top up the measuring cup with unsweetened applesauce. Love pumpkin recipes this time of year!"
"Appreciated the tips from others to use some applesauce and more spices. Delicious!"
"Our family loves pumpkin with chocolate chips - muffins, cookies, etc. This was an excellent recipe and very easy to make quickly since the ingredient list doesn't use fractional measurements. You could probably make a mix out of this, put it in a jar with instructions to add the oil, eggs, and pumpkin. Combine it with a can of pumpkin and ribbons for a great holiday gift. Yum!"
"use applesause a little oil is good it will help prevent sticking to the pan or muffin cups."
"These were okay. Not as moist as I was expecting and not as much pumpkin flavor as I would like (the chocolate chips really overwhelm any pumpkin flavor). I think I will substitute more pumpkin in place of some of the oil next time."
"Yummy!!! These are delicious and easy. They made more than 2 dozen though :-). I will be making these again for sure!"
"So moist... so awesome! I ran out of pumpkin and added a bit of applesauce too!"
"Best tasting Pumpkin Muffins I have ever made!"
"My 7 & 9 year old girls helped me make them but I was positive they wouldn't like the pumpkin flavor once cooked but I was wrong. They loved these. However, I do plan on experimenting with the recipe and replace the huge amount of canola oil with either more pumpkin for a stronger flavor or applesauce."
"I've made these for years now, and like others on here I've only used 1 c. of oil. Very moist and full of flavor."
"These are by far the easiest and best tasting muffins of the fall season!"
"We loved these muffins! We will be making these often."
"Make that 1/4 tsp ground nutmeg, and 1/2 of the total amount of flour is white whole wheat."
"These are great. I reduced the oil to 1 C, added 1/2 tsp. ground ginger, and 1/4 fresh ground nutmeg. I also used 1/2 white whole wheat flour. They turned out light and moist. Yummy!"
"These are fantastic! My friends and family love them. To make them a little healthier, I used half whole wheat pastry flour, cut the oil to 1 cup and substituted the other half cup with unsweetened applesauce. Instead of 1 teaspoon cinnamon, for variety I used 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice and 1/8 tsp. nutmeg (or use 1 tsp. pumpkin pie spice). Substituted chocolate chips (since I had none) with a 10 ounce bag of cinnamon chips and sprinkled tops with coarse sugar before baking. Found the baking time needed to be closer to 18 to 20 minutes with muffin papers."
"We live over 6,500 ft above sea level and these did just fine with no modifications. My family pretty much inhaled them!"
"kids loved them!"
"This recipe is super fast and easy! I had everything on hand. I love a recipe that is based on pantry staples. I did use only 1 cup of oil, and they were still moist. I will be making these again and again."
"These were so good! They are not very spicey, next time I might add some nutmeg, but very good! I used a total of 1 1/4 cups of oil and they were perfect! Cooked for 17 minutes."
"Yum! I used a jumbo muffins pan and made 12, topped with raw sugar and baked for 20 minutes. Made a nice light muffin rather than the bricks that you sometimes get with a large muffin. Will definitely make again and maybe add some chopped pecans on top for a little extra crunch. 5 star."
"I have used this recipe since it first came out in Country Woman many years ago. I do less oil than what it says otherwise I feel they are too greasy. I think I can safely say this is my most used recipe ever!"
"A family favorite. I use half the amount of oil, but they are still super moist."
"I have been eating and loving these since my mom found the recipe in country woman nearly 20 years ago! So moist, and the recipe makes enough to eat for a week. I think they get even better after they sit for a day or two!"
"This recipe turned out very well! I made a few small adjustments to suit my desires, but they turned out delicious! I used 2 cups whole wheat flour and 1 cup of all-purpose flour. I also did for the oil 1/2 cup of coconut oil, 1/2 cup of applesauce, and 1/2 cup of canola oil. Lastly, I added two tablespoons of ground flaxseed meal. :)"
"These were really good. Mine got a little dark on the bottom so next time I'm going to try lowering the temperature to 375 and watch them closely."
"These were great. I also cut way back on the oil, substituting applesauce for the majority of the 1.5 cups. I also cut back the sugar and chocolate chips quite a bit, and they still came out very tasty."
"Very good, not overly sweet. I also used applesauce in place of oil, thanks to others for the tip, it turned out very moist. I also omitted the choc. chips."
"These taste yummy, but are very dark in color. My kids like the chocolate chips. I also used applesauce."
"These muffins were great. To cut down on fat, I used 3/4 cup of canola oil and 3/4 cup of applesauce. They turned out moist and everyone loved them. For a special touch I sprinkled oats, sugar in the raw and cinnamom on top. Yummy!"
"Muffins were excellent. I substituted dark chocolate chips for some added health benefits. The only drawback is the high calorie content, but could experiment with the recipe some to change that. All in all will make again!"
"These muffins were unbelievably and surprisingly delicious! My family loved them, and I will continue to make these muffins for years to come. Thanks so much!"
"These muffins are so good. I made them for my daughters daycare and everyone loved them. I think they were very easy to make"
"very moist and we liked it with cool whip for a dessert!"
"I increased the cinnamon & added 1/2 teaspoon nutmeg; also used butterscotch chips (was out of chocolate chips) -- it was very good! Doctors/Nurses loved it!"
"These muffins are moist and delicious and the recipe is very easy to prepare. My daughter brought a batch of these back to college and her suite mates gobbled them up and asked for more!"
"My kids and co-workers loved them! Next time I will try to make substitutions to make a little healthier...you can't eat just one!"
"These muffins are delicious and moist. Everyone wants the recipe. i sometimes make 2 loaves of bread instead of the muffins."
"These are soo good. I made a few substitutions to try and make them a little healthier. I use egg beaters in place of eggs. I also do 1 1/2 cups all purpose flour and 1 1/2 cups whole wheat flour. I use pumpkin pie spice instead of cinnamon. Lastly I replace the oil with all natural apple sauce. I baked these today and instead of making muffins, I made a bundt cake and a loaf of bread. My family loves this "treat." Little do they know, it's good for them."
"My kids love them!They think that they're Choclate Chip Cookies!!"
"These were wonderful. Even my picky kids enjoyed them!"
"Love these muffins! My daughter wants them every week! Thanks for posting."