Pumpkin Chip Muffins

Pumpkin Chip Muffins

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"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!"
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30 m servings 327 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
  2. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
  3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
  4. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 263 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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...

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...

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, d...

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...

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 (c...

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 sev...

Fantastic muffins - so yummy! I only add 1/4 cup of oil. I don't substitute and the muffins still come out moist and delicious. I'm not sure why so much oil is included in the original recipe...

I made these muffins as a "munchie" for the kids at our Thanksgiving get-together. Instead of making the regular sized muffins, I made mini muffins, using mini chocolate chips. I decreased the...

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