Rating: 4.67 stars
335 Ratings
  • 5 star values: 251
  • 4 star values: 66
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 2

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!

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
24
Yield:
24 - muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.

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  • Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.

  • 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.

  • 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.

Nutrition Facts

327 calories; protein 3.6g; carbohydrates 39g; fat 18.9g; cholesterol 31mg; sodium 246mg. Full Nutrition
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Reviews (350)

Most helpful positive review

Rating: 4 stars
01/17/2004
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. Read More
(101)

Most helpful critical review

Rating: 2 stars
10/19/2005
way too much oil not enough pumpkin taste ok but not a keeper! Read More
(4)
335 Ratings
  • 5 star values: 251
  • 4 star values: 66
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
01/17/2004
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. Read More
(101)
Rating: 5 stars
12/01/2005
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! Read More
(65)
Rating: 4 stars
10/07/2002
Quick and tasty. Too much oil as written. 1 cup of oil is plenty. Read More
(57)
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Rating: 5 stars
11/15/2003
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. Read More
(24)
Rating: 4 stars
10/11/2011
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. Read More
(23)
Rating: 5 stars
01/31/2004
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! Read More
(22)
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Rating: 4 stars
07/08/2004
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! Read More
(22)
Rating: 5 stars
01/16/2004
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 also use chocolate chunks rather than chips - they are just really really good muffins! Read More
(21)
Rating: 5 stars
01/16/2004
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 oven temperature to 375 and baked them for 10-14 minutes. They turned out GREAT! I ended up having about 80-90 mini-muffins. I took 50 to our Thanksgiving celebration and froze the rest. I should have taken them all -- they were gone within an hour!! I've already forwarded this recipe to 4 people! A huge hit! Thank you Laurie!!!!! Read More
(17)
Rating: 2 stars
10/19/2005
way too much oil not enough pumpkin taste ok but not a keeper! Read More
(4)