Pumpkin Chip Muffins Recipe

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Most Helpful Positive Review

Jan 16, 2004

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.

—BBURG_HOKIES

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Most Helpful Critical Review

Oct 19, 2005

way too much oil, not enough pumpkin, taste ok, but not a keeper!

—jbkitchen

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219 Ratings

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Oct 07, 2002

Quick and tasty. Too much oil as written. 1 cup of oil is plenty.

—Rebslo

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Dec 01, 2005

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!

—Lisa W

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Nov 15, 2003

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.

—SWEET_KITTY

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Oct 11, 2011

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.

—Sarah Jo

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Jan 31, 2004

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!

—MOMOFCASSIE

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Jul 08, 2004

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!

—THE_PRETTTY1

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Nutrition

Calories
327 kcal
16%

Carbohydrates
39 g
13%

Cholesterol
35 mg
12%

Fat
18.9 g
29%

Fiber
2 g
8%

Protein
3.6 g
7%

Sodium
246 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Chip Muffins

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 327
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
Saturated Fat 4.9g 25 %
Cholesterol 35mg 12 %
Sodium 246mg 10 %
** Potassium 80mg 2 %
Total Carbohydrates 39g 13 %
Dietary Fiber 2g 8 %
Protein 3.6g 7 %
Sugars 25g
Vitamin A 53 %
Vitamin C < 1 %
Calcium 4 %
Iron 15 %
** Thiamin 14 %
** Niacin 13 %
** Vitamin B6 1 %
** Magnesium 7 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.