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Barb's Pumpkin Chocolate Chip Muffins

Barb's Pumpkin Chocolate Chip Muffins

Name: Barb's Pumpkin Chocolate Chip Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 2 dozen
Ingredients: 3 ⅓ cups all-purpose flour; 2 teaspoons baking soda; 3 cups white sugar; 1 teaspoon salt; 1 teaspoon ground nutmeg; 2 cups canned pumpkin puree; 4 eggs, beaten; ⅔ cup water; 1 cup semisweet chocolate chips

Rating: 4 stars

85 Ratings
74 Reviews
10 Photos

They may sound a little weird, but if you decide to use some good semi-sweet chips, they turn out mighty tasty. You may substitute walnuts for the chocolate chips if you wish.

By Barb

Gallery

Recipe Summary

prep:

20 mins

cook:

30 mins

additional:

10 mins

total:

1 hr

Servings:

Yield:

2 dozen

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

3 ⅓ cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
⅔ cup water
1 cup semisweet chocolate chips

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.

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Step 2

In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
Step 3

Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts

Per Serving:

213 calories; protein 3.4g 7% DV; carbohydrates 44.4g 14% DV; fat 3.2g 5% DV; cholesterol 31mg 10% DV; sodium 263.8mg 11% DV. Full Nutrition

Reviews (74)

Most helpful positive review

ToyboxKids

11/24/2006

These are wonderful! I am always looking for different recipes with pumpkin. Pumpkin is a great source of vitamin A. Making muffins pancakes cookies bread etc with pumpkin is a fun way for kids (and adults) to get that A. I did switch to half and half whole wheat flour and all purpose used only 1 1/2 cups of sugar and added cinnamon ginger and all spice. Read More

Helpful

(49)

Most helpful critical review

Sarah Jo

10/15/2011

I cut this recipe in half BUT I cut the sugar in half again to 3/4 cup for 12 muffins or a half recipe. I only used 1 1/2 cups flour because for 12 muffins that's usually what I use and I was afraid the muffins would come out dry if I added more flour. Baking these at 350 my muffins were done at just about 20 minutes. Thirty minutes and I would have had overdone muffins. These turned out okay but they didn't have much flavor. I think if I were to make these again I'd increase the spices (like maybe use pumpkin pie spice) and I'd use some kind of fat (melted butter or vegetable oil) or even some cold brewed chai instead of plain water. Read More

Helpful

(20)

85 Ratings

5 star values: 33
4 star values: 31
3 star values: 13
2 star values: 4
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ToyboxKids

11/24/2006

Helpful

(49)

KTMOM

03/17/2004

SO EASY! These tasted better than the muffins you get at the store. I added a few extra chocolate chips and they still turned out great. Read More

Helpful

(46)

DENA LOUISE

02/20/2003

I made this recipe for Kindergarten treats. More than one child came back for seconds. The leftovers went to the teachers and to my husband's place of employment. The demand for the recipe has been amazing! I really like the feature on this site that lets you customize the size of the recipe. Read More

Helpful

(36)

Sandy Burrell

11/05/2009

These muffins have a good flavor but you have to eat them as soon as they cook or they get tough/dry due to lack of oil. They have a good flavor but I think they really need some oil added for texture. I've made these several times before deciding what was wrong. Read More

Helpful

(25)

Natalia

11/03/2009

My husband bought some pumpkin-chocolate-chip-cookies and they tasted so good I wanted to make some pumpkin-choc-chip-muffins for a brunch that I was hosting. I halved the recipe used half whole-wheat flour cut down the sugar to 1cup ( half white half brown) and used pumkin-pie-spice instead of nutmeg. My batter was pretty thick so I added a splash of milk and about 1/4c apple sauce to add moisture. The batter was plenty for 15 cupcakes-size muffins that rose beautifully and were done after 24mins. The muffins were absolutely delicious!! Very moist and rich. I did the calorie count and one muffin came down to only 150kcal!!! Next time I'll try substituting half the sugar for sweetener to cut down on the calories even more. Can't believe something this moist and decadent is actually fat-free!! Will be making again! Read More

Helpful

(22)

Sarah Jo

10/15/2011

Helpful

(20)

Jasperbell

11/27/2007

I divided the batter into two loaf pans and baked them for about 50 minutes. We are enjoying one loaf now and freezing the second for later. Fresh pumpkin puree worked well with this recipe. The "muffins" turned out moist and delicious. Read More

Helpful

(18)

Carol Hudson Walker

01/21/2007

These turned out exactly as I hoped they would. Moist and darker on top than the picture. They did not stick to muffin tins as some said but I was generous in greasing them. Cutting the sugar to 2 1/2 cups didn't hurt them. Also I increased the chocolate chips to 1 1/2 cups. Read More

Helpful

(16)

GOURMETMOMMY

03/25/2011

I made a half batch of these and used canned pureed sweet potatoes instead of the pumpkin. Major issue with this recipe: the cooking time. I see some complaints about dark dry muffins in the reviews. No standard sized muffin should be cooked for half an hour. I baked 20 minutes perfect. My kids are loving the sweet potato chocolate chip combo. Great way to dose them with vitamins A & C! Read More

Helpful

(11)

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Nutritional Information

Barb's Pumpkin Chocolate Chip Muffins

Servings Per Recipe: 24
Calories: 213

% Daily Value *

protein: 7 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 5 %

saturated fat: 8 %

cholesterol: 10 %

vitamin a iu: 64 %

niacin equivalents: 14 %

vitamin b6: 2 %

vitamin c: 1 %

folate: 10 %

calcium: 2 %

iron: 8 %

magnesium: 6 %

potassium: 3 %

sodium: 11 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.