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Pumpkin Chocolate Chip Muffins 113

Pumpkin Chocolate Chip Muffins

"Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!"
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30 m servings 197 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 181 mg
  • 7%

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
  3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.


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

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Read all reviews 959
  1. 1249 Ratings

Most helpful positive review

I also thought muffins came out rather bland so I made a few alterations. I would recommend substituting the white sugar with packed light brown sugar; increasing the spices to 1 1/4 tsp cinnam...

Most helpful critical review

They Could Of used a bit more pumpkin.

Most helpful
Most positive
Least positive

I also thought muffins came out rather bland so I made a few alterations. I would recommend substituting the white sugar with packed light brown sugar; increasing the spices to 1 1/4 tsp cinnam...

I made these and they were a big hit!! The people at the party I took them to claimed I had put an addictive substance in them :-) I used packed dark brown sugar instead of white, I used 1 cu...

This was a great recipe although me and some of my taste testers thought there was too much chocolate chip. I think I will try mini chocolate chips or chocolate shavings next time. Also, I "we...

I doubled this recipe to make 2 dozen muffins. I made the following changes to the recipe: applesauce in place of the oil, I used the entire can of pumpkin and the whole bag of chocolate chips....

I love these muffins! I make them two different ways: exactly as in the recipe (except maybe with a little more pumpkin) and with cream cheese. Put half the normal amount of batter in each muf...

I just finished making a batch of these and they turned out fantastic. I did, however, make some modifications. Instead of oil, I used apple sauce to cut down on the fat (you can't even tell t...

These are very tasty. Suggest doubling the recipe, since a can of pumpkin contains at least 1 1/2 cups- that way, you're not wasting the pumpkin. Replaced oil for apple sauce and are very moist...

Incredible muffins! Used mini muffin tins to make bite sized morsels and they turned out beautifully *and* they were so easy! Reduced baking time to 15 minutes for the minis. I also substitut...

I am so glad that I used 1 cup of chocolate chips instead of 1/2 cup. I really liked these muffins and so did my husband. He does not like pumpkin but found the pumpkin to be so mild he didn't n...

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