Pumpkin Chocolate Chip Muffin Recipe

After reading about the Pilgrim’s first Thanksgiving today the boys really wanted to cook something with pumpkin. They were thinking more of carving a pumpkin and I was thinking more Libby’s canned pumpkin. In the end we settled on Pumpkin Chocolate Chip Muffins.

Several of you saw my comment about our baking adventure on Facebook and wanted the recipe so here it is.  I am listing the original recipe with my substituions in parenthesis. I got the original recipe from my friend Beth, I am not sure where she found it.

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar (I usually decrease this by 1/4-1/2 c when I use applesauce- see below)
1 (16oz) can pumpkin
1 1/2 cups vegetable oil (I use 3/4 c oil and 3/4 c applesauce)
3 cups flour (I use half white flour and half whole wheat flour, all whole wheat did not taste nearly as good)
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 package chocolate chips (i prefer milk chocolate over semi-sweet but that is just me)

1. Beat eggs, sugar, pumpkin, oil (and maybe applesauce) until smooth.
2. Mix all dry ingredients in second bowl.
3. Add dry ingredients to egg/pumpkin mixture in step 1.
4. Fold in chocolate chips.
5. Fill lined or greased muffin cups 3/4 of the way full.
6. Bake at 400 for 15-20 minutes.

This usually makes close to 36 muffins for me. I have the larger size muffin tins it will probably make about 24. I have never tried mini muffins so I am not sure about that.

If you give this recipe a try let me know how it turns out!



  1. you can also use butterscotch chips as well.  I know that sounds weird but it is very yummy.


  1. […] This is perfect for fall recipes! I am going to make some more Pumpkin Chocolate Chip muffins! […]

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