"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!" — FRANNYJ
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1 (15 ounce) can
1 1/2 cups
semisweet chocolate chips
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 for a Thanksgiving treat. Would probably cut back choc. chips next time to just a Cup as the pumpkin taste was a little overwhelmed by the choc. chips.
way too much oil, not enough pumpkin, taste ok, but not a keeper!
Quick and tasty. Too much oil as written. 1 cup of oil is plenty.
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 moist for 4 days!! Great gift idea too!
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:
/**decreased oil to two cups (in a single recipe, it would have been reduced from 1 1/2 cups to 1 cup [would have preferred to use part applesauce but was out])**
/**used whole wheat flour and added wheat gluten**
/**The cinnamon was freshly ground**
/**added 1/2 a teaspoon of ground cloves [I might have added more except it was my first time and I didn't want to botch a doubled recipe}**
/ **Instead of semisweet chocolate chips, Guittard [brandname] Choc-Au-Lait (white chips)were used**
TIP: Keep an eye on muffins after 14-16 minutes -they MAY BE overcooked or slightly burned at around 18 minutes.
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 half of a bag of Hershey's cinnamon chips that I had on hand instead of chocolate chip only because I was out. I was a little concerned about the muffin batter because it was so thick but these turned out beautifully. And the smell? Oh my goodness. The one issue I have is there isn't enough cinnamon. Next time, I'll double the amount of cinnamon or use a teaspoon or so of pumpkin pie spice. Texture wise, these were wonderful and I didn't miss the sugar or butter that would have been in them had I not cut the amounts in half. NOTE: I always bake my muffins at 350 for 20 minutes. That was absolutely spot on baking temperature/time for these muffins.
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 time to eat. We love them!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chip Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 170
These moist muffins are bursting with spice and pumpkin flavor.
These muffins are moist and tasty, and freeze well.
These delicious muffins are a low-fat version of a pumpkin bread recipe.