Recipe By Donna Breault
Published Jun 28th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 12 small muffins Calories 197.3

Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!

Recipe Ingredients

  • ¾ cup white sugar
  • ¼ cup vegetable oil
  • 2 eggs
  • ¾ cup canned pumpkin
  • ¼ cup water
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup semisweet chocolate chips

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  2. 2 Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
  3. 3 Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts

  • Calories 197.3
  • Carbohydrate 30.4 g
  • Cholesterol 31 mg
  • Fat 7.7 g
  • Fiber 1.4 g
  • Protein 3.1 g
  • Saturated Fat 2.2 g
  • Sodium 181.3 mg
  • Sugar 16.9 g


  1. I read many of the reviews before I made these...seems like everyone re-wrote the recipe before they rated it! The comments about it being too dry/dense/moist really bother me, when the reviewer made substitutions that drastically alter the batter proportions. So I made these muffins exactly according to the recipe. They're moist and tasty. 5 - Read more ...
  2. They Could Of used a bit more pumpkin.
  3. I love these muffins! I make them two different ways: exactly as in the recipe (except maybe with a little more pumpkin) and with cream cheese. Put half the normal amount of batter in each muffin cup, then add a dollop of cream cheese with a little bit of sugar added and finally put the - Read more ...
  4. I made these and they were a big hit!! The people at the party I took them to claimed I had put an addictive substance in them :-) I used packed dark brown sugar instead of white, I used 1 cup of pumpkin instead of 3/4 cup, and I doubled the cinnamon and nutmeg. I - Read more ...
  5. I doubled this recipe to make 2 dozen muffins. I made the following changes to the recipe: applesauce in place of the oil, I used the entire can of pumpkin and the whole bag of chocolate chips. I also just used PAM spray rather than liners or shortening + flour in the pans. I followed - Read more ...
  6. This was a great recipe although me and some of my taste testers thought there was too much chocolate chip. I think I will try mini chocolate chips or chocolate shavings next time. Also, I "wetted" the chips then put them in with the flour mixture before mixing in with the wet. This coated them - Read more ...
  7. These are very tasty. Suggest doubling the recipe, since a can of pumpkin contains at least 1 1/2 cups- that way, you're not wasting the pumpkin. Replaced oil for apple sauce and are very moist! Always a request from my husband and co-workers.
  8. I also thought muffins came out rather bland so I made a few alterations. I would recommend substituting the white sugar with packed light brown sugar; increasing the spices to 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, and 1/2 tsp nutmeg (I did not have any pumpkin spice or ground cloves); and increasing the - Read more ...
  9. I just finished making a batch of these and they turned out fantastic. I did however make some modifications. Instead of oil I used apple sauce to cut down on the fat (you can't even tell there's no added fat!). I also added about 1/2 teaspoon of pumpkin pie spice. I would definately make these - Read more ...
  10. Incredible muffins! Used mini muffin tins to make bite sized morsels and they turned out beautifully and they were so easy! Reduced baking time to 15 minutes for the minis. I also substituted mini chocolate chips. Great flavor - and as others have said - a wonderful surprise!

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