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My review
Barb's Pumpkin Chocolate Chip Muffins
Barb
"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."
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Ingredients
1 h servings 213 calsOriginal recipe yields 24 servings (2 dozen)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- 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.
- 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; 3.2 g fat; 44.4 g carbohydrates; 3.4 g protein; 31 mg cholesterol; 264 mg sodium. Full nutrition
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Reviews
Read all reviews 7384 Ratings
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Most helpful positive review
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 k...
Most helpful critical review
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 a...
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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 k...
3/17/2004
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.
2/6/2001
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 ha...
11/5/2009
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 t...
10/31/2009
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 whol...
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 a...
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. ...
1/21/2007
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 ...
3/22/2011
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...