Pumpkin Chocolate Chip Muffins are the perfect way to start off your day, or a great snack for anytime of the day.

Just beware that it won’t take long for these to disappear! I have figured out that if I am making them to take somewhere, I better make a double batch and plan on leaving some home.

My family loves when pumpkin season comes around and these are definitely one of their favorite pumpkin dishes. I have to admit that we actually have these all year round because they are so popular at my house.

If you make these, they are sure to disappear. I am lucky if I have any left over for breakfast the next day. They do taste so nice and moist. If you love pumpkin, give them a try!

 

Pumpkin Chocolate Chip Muffins

 

What Ingredients Do I Need For Pumpkin Chocolate Chip Muffins?

  • Eggs
  • Sugar
  • Canned pumpkin
  • Vegetable oil
  • Flour
  • Baking soda
  • Baking powder
  • Cinnamon
  • Salt
  • Semi-sweet chocolate chips

 

How Do I Make Pumpkin Chocolate Chip Muffins?

  • In a large mixing bowl, beat eggs, sugar, pumpkin, and oil/applesauce until smooth.
  • Combine flour, baking soda, baking powder, cinnamon, and salt.
  • Add to pumpkin mixture and mix well.
  • Fold in chocolate chips.
  • Fill greased or paper lined muffin tins 3/4 full.
  • Bake at 375 degrees for 16-18 minutes or until muffins test done.
  • Cool in pan for 5 minutes.
  • Yields about 24 regular muffins.

 

Who said that we could only eat pumpkin when pumpkins are in season anyway!?! I’m thinking that that is one of the best reasons for canning.

  • The best pumpkins for baking and cooking with, are sweet and flavorful.
  • The texture of their flesh is smooth.
  • As a side note, pumpkin purée manufacturer Libby’s breeds their own Select Dickinson pumpkins with extremely smooth texture.

 

Sometimes those cans of pumpkin jump out at me when I’m in the store and right into my cart, even during the summer and my family thanks me that they do.
 
 
Pumpkin Chocolate Chip Muffins
 
 
  • “Pumpkin has high amounts of soluble fiber, which has been found to decrease total cholesterol and reduce LDL, the lethal [or “bad”] cholesterol,” says Alanna Cabrero, RD, with NYU Langone Health in New York City.
  • Fresh or canned pumpkin puree will do the job.

 

Of course the chocolate chips add to these pumpkin chocolate chip muffins being one of our favorite recipes. This recipe is definitely a recipe treasure for us, and I hope that it will become one for you too.

 

More Delicious Pumpkin Muffins:

Easy Raspberry Almond Muffins

Pumpkin Pecan Muffins

Pumpkin Cream Cheese Muffins

 

Yield: 24 muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are the perfect way to start off your day, or a great snack for anytime of the day. They are good anytime of year.

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 (16 ounce) can pumpkin
  • 1 1/2 cups vegetable oil (I use 3/4 cup oil & 3/4 cup unsweetened apple sauce)
  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons cinnamon
  • 3/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. In a large mixing bowl, beat eggs, sugar, pumpkin, and oil/applesauce until smooth.
  2. Combine flour, baking soda, baking powder, cinnamon, and salt.
  3. Add to pumpkin mixture and mix well.
  4. Fold in chocolate chips.
  5. Fill greased or paper lined muffin tins 3/4 full.
  6. Bake at 375 degrees for 16-18 minutes or until muffins test done.
  7. Cool in pan for 5 minutes.
  8. Yields about 24 regular muffins.

Nutrition Information

Yield

24

Serving Size

2

Amount Per Serving Calories 309Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 31mgSodium 225mgCarbohydrates 36gFiber 1gSugar 23gProtein 3g

This data was provided and calculated by Nutritionix


 

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