
Pumpkin Chocolate Chip Muffins
Total Time
Prep: 20 min. Bake: 15 min. + cooling
Yield
2 dozen
Is there anything as comforting in the fall as freshly baked pumpkin chocolate chip muffins? Maybe freshly baked pumpkin chocolate chip muffins with a warm cup of coffee and a crisp autumnal breeze.
Ingredients
- 4 large eggs, room temperature
- 2 cups sugar
- 1 can (15 ounces) pumpkin
- 1-1/2 cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Directions
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill 24 greased or paper-lined muffin cups three-fourths full.
- Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts
1 muffin: 331 calories, 19g fat (4g saturated fat), 31mg cholesterol, 238mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 3g protein.
My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher—she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! —Cindy Middleton, Champion, Alberta
Recipe Creator
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