Pumpkin Chip Muffins Recipe

5 83 115
Pumpkin Chip Muffins Recipe
Pumpkin Chip Muffins Recipe photo by Taste of Home
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Pumpkin Chip Muffins Recipe

Read Reviews
5 83 115
Publisher Photo
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
Featured In: Top 10 Muffin Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 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

Directions

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. Yield: about 2 dozen.
Originally published as Pumpkin Chip Muffins in Country Woman May/June 1995, p29

Nutritional Facts

1 each: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.

  • 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 in 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

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Reviews forPumpkin Chip Muffins

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krysfielder User ID: 5728656 273288
Reviewed 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."

MY REVIEW
Frances User ID: 9180764 267471
Reviewed 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."

MY REVIEW
Ashaline User ID: 1186991 265478
Reviewed 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!"

MY REVIEW
airuscopeland User ID: 6689655 255111
Reviewed Oct. 7, 2016

"Delicicious"

MY REVIEW
maynardsfuzzypeach User ID: 8908742 252368
Reviewed 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!"

MY REVIEW
angela32 User ID: 3084463 245124
Reviewed 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."

MY REVIEW
Sunshinebakerpa User ID: 7360500 237086
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
DeliciouslyResourceful_Gina User ID: 4938423 236903
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
TheDix User ID: 607421 235866
Reviewed Oct. 29, 2015

"I would think this would be great with butterscotch chips also?"

MY REVIEW
twinkiedog User ID: 8053636 235289
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!"

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