Barb's Pumpkin Chocolate Chip Muffins

Barb's Pumpkin Chocolate Chip Muffins

71

"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."

Ingredients

1 h servings 213 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  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.
  3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Reviews

71
  1. 82 Ratings

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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...

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.

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...

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...

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...

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...

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. ...

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 ...

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...