Recipe By FRANNYJ
Rating
Published Oct 18th
Pumpkin Chip Muffins
Prep 10m Cook 20m Additional - Ready In 30m
Servings 24 - muffins Calories 327.1

This is a yummy muffin recipe that has become an annual tradition, especially for fall and Halloween class parties. Especially tasty when they are still warm, these pumpkin muffins are full to brimming with chocolate chips!

Recipe Ingredients

  • 4 eggs
  • 2 cups white sugar
  • 1 (15 ounce) can pumpkin
  • 1 ½ cups vegetable oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
  2. 2 Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
  3. 3 In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
  4. 4 Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

Nutrition Facts

  • Calories 327.1
  • Carbohydrate 39 g
  • Cholesterol 31 mg
  • Fat 18.9 g
  • Fiber 2 g
  • Protein 3.6 g
  • Saturated Fat 4.9 g
  • Sodium 246 mg
  • Sugar 25 g

Reviews

  1. I made a half recipe of this. Instead of vegetable oil I used melted butter. I didn't want to use a whole 3/4 cup of melted butter so I cut the amount in half again and used more pumpkin. I cut the sugar back to a half cup for a HALVED recipe and I used - Read more ...
  2. Great muffin! I made these for Thanksgiving. Listened to alot of the prior variations. Used 1/4 cup oil and 1 1/2 cups of applesause. Added 1tsp. pumpkin pie spice. They were great! The key to keeping them moist for days is to wrap each muffin individualy. I wraped them like that and they were VERY - Read more ...
  3. way too much oil not enough pumpkin taste ok but not a keeper!
  4. These muffins were moist good and easy to make but a bit to oily for my taste. The second time I made them I decreased the oil by 1/2 cup and added a 1/2 cup more pumpkin vanilla and spice (cinnamon and nutmeg) much tastier!
  5. These are very good - even my picky 6 year old loves them. I took previous advice and only used one cup of oil. I also increased pumpkin by 25% and used mini chocolate chips. We make them several times in the fall and freeze them. Then we just take a couple out at a - Read more ...
  6. Delicious! I cut sugar from 2 Cups down to 1 & 1/2 C. Also cut oil from 1 & 1/2 Cups to 1/2 C. oil and substituted a 1/2 C. applesauce. I used a bag of mini choc. chips and made them into mini muffins. Took these to my kids MMO (Mother's Morning Out) class - Read more ...
  7. I made these muffins as a "munchie" for the kids at our Thanksgiving get-together. Instead of making the regular sized muffins I made mini muffins using mini chocolate chips. I decreased the oven temperature to 375 and baked them for 10-14 minutes. They turned out GREAT! I ended up having about 80-90 mini-muffins. I took - Read more ...
  8. Fantastic muffins - so yummy! I only add 1/4 cup of oil. I don't substitute and the muffins still come out moist and delicious. I'm not sure why so much oil is included in the original recipe. I also use chocolate chunks rather than chips - they are just really really good muffins!
  9. When I first took a bite of one of these hot muffins the first word out of my mouth was "WoW." I didn't follow the recipe exactly b/c I didn't have everything changed things here and there doubled the recipe AND I took the advice of others. //Here are some things that I changed: / - Read more ...
  10. Quick and tasty. Too much oil as written. 1 cup of oil is plenty.