Pumpkin Chip Muffins

November 13, 2024Teresa Ambra

These Pumpkin Chip Muffins are glorious! Yes, indeed, these lovely Pumpkin Muffins are only lightly spiced with cinnamon, but they’re FILLED with chocolate chips! Get your daily dose of chocolate with one of these lovely, delicious muffins. Your whole family will rave over them–ours sure did!

Follow Me On Instagram!

Toward the end of April, I made a meal for my son and daughter-in-law and her parents the day they were to arrive to help out with a new baby. That meal was very simple and included Ravioli Lasagna, Caesar Salad and a Strawberry Angel Trifle. I threw in these Pumpkin Chip Muffins as a last minute decision–and of course, everyone loved them BEST! My daughter-in-law told me a couple of times how much her parents loved the muffins. Her dad (who doesn’t usually eat anything with pumpkin) loved them. She said every time she turned around someone was digging into the muffins (and the batch made 32! so there were a lot of them!

Pumpkin Chip Muffins are perfect any time of the year, but they are especially good in the fall during fall baking season. Add a batch to your holiday breakfast menu and you’ll have a lot of happy campers. 🙂 I’m sure no one will be able to stay out of them at your house too!

Pumpkin Chip Muffins are lightly seasoned with cinnamon but LOADED with chocolate chips!

These Pumpkin Muffins are so delicious, you won’t be able to stay out of them!

Because each batch makes about 32 muffins, this recipe is perfect for the holidays when you’re serving a crowd, or waves and waves of company!

Pumpkin and chocolate go so well together.

Here’s what I did.

I used these ingredients.

Measure unbleached flour into a mixing bowl (bleached flour toughens baked goods). Add cinnamon, salt, baking powder and baking soda.

Stir or whisk ingredients well to combine; set aside.

In a medium mixing bowl, combine granulated sugar, pumpkin, eggs, oil.

Whisk ingredients well to combine.

Add the wet ingredients to the dry ingredients.

Add two cups of chocolate chips. Stir ingredients just until moistened to combine.

Spray 32 muffin tins with cooking spray. Spread pumpkin batter into muffin tins about three-fourths full.

From remaining cup of chocolate chips, sprinkle about 10-12 chocolate chips over top of each muffin.

Bake muffins at 400 degrees for about 17-18 minutes; or until a toothpick inserted in center comes out clean.

Transfer to a serving dish or basket to serve!

Pumpkin Chip Muffins are terrific breakfast ideas for fall and winter.

These muffins freeze well too. So you can make up this large batch of muffins and freeze some for later!

We thought Pumpkin Chip Muffins were outstanding!

Pumpkin Chip Muffins are a great item for any kind of Ladies’ brunch.

Here’s the recipe.

PUMPKIN CHIP MUFFINS

(Recipe adapted from Taste of Home, Prize Winning Recipes, pg. 123)

Pumpkin Chip Muffins

Teresa Ambra

Get your daily dose of chocolate with one of these lovely, delicious muffins! These Pumpkin Chip Muffins are glorious. Yes, indeed, they are only lightly spiced with cinnamon, but they're FILLED with chocolate chips! Terrific for fall baking, holiday breakfasts or brunches or tailgating parties. Your whole family will rave over them–ours sure did!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 17

Total Time 37

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 282 kcal

Equipment

3 12-tin regular sized muffin pans
1 large mixing bowl
1 medium sized mixing bowl
1 whisk
1 wooden spoon
measuring cups
measuring spoons

Ingredients

4 large eggs
2 cups granulated sugar
15 oz. can pumpkin solid-packed
1 1/2 cups canola oil or avocado oil
3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
2 tsp. baking powder
2 tsp. baking soda
1 tsp. sea salt
1 tsp. ground cinnamon
3 cups chocolate chips (18-ounces)

Instructions

Preheat oven to 400º.
Spray 32 regular sized muffin tins with cooking spray; set aside.
In a medium mixing bowl, beat eggs, granulated sugar, pumpkin and oil with a whisk until smooth; set aside.
In a large-sized mixing bowl, combine flour, baking soda, baking powder, cinnamon and salt.
Add wet mixture to dry mixture along with 2 cups chocolate chips.
Stir just to combine.
Do not overmix the batter!
Spoon mixture about three-fourths full into prepared muffin tins.
Use remaining cup of chocolate chips by pressing 10-12 chocolate chips on the top of each muffin.
Bake at 400º for 17-18 minutes, or until a toothpick inserted in center comes out clean.
Cool muffins in pan for 10 minutes before removing to wire rack to cool completely.

Notes

Recipe adapted from Taste of Home.

Nutrition

Calories: 282kcalCarbohydrates: 34gProtein: 2gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 23mgSodium: 187mgPotassium: 98mgFiber: 1gSugar: 23gVitamin A: 2103IUVitamin C: 1mgCalcium: 41mgIron: 1mg

Keyword breakfast, brunch, chocolate chips, muffins, pumpkin

Tried this recipe?Let us know how it was!