Barb's Pumpkin Chocolate Chip Muffins

Barb's Pumpkin Chocolate Chip Muffins

71
Barb 0

"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 {{adjustedServings}} servings 213 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  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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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.

KTMOM
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.

DENA LOUISE
2/20/2003

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.