A flavorful breakfast, snack, or accompaniment to any meal, Pumpkin Chip Muffins are slightly spicy with a sweet surprise of chocolatiness. I have been making these for 20 years, and my recipe card shows it. Oil stained and edited, it’s a go-to each Fall.
A modified version, Pumpkin Bran Muffins, adds bran to the recipe for a little more texture and the benefits of bran.
On one of our first really cold mornings, I had the pleasure of hosting two young men who are distance learning. They are taking part in my cooking lessons designed to give families a break during altered school schedules. We warmed up the kitchen by making Pumpkin Chip Muffins plus a quick batch of Muddy Buddies (also known as Puppy Chow.)
It was declared that the Muddy Buddies would be lunch. I just sent everything home with them; whether lunch would include vegetables and protein was their dad’s decision.
The recipe is simple and requires no fancy tools. I don’t even get out the electric mixer. I use just one bowl and a rubber spatula to scrape down the sides well.
First, the wet and dissolving ingredients
Combine the eggs, pumpkin, oil, and sugar and mix until everything is incorporated.
Then, the dry ingredients
Add the flour, leavening, and spices and stir well, folding with the spatula to ensure all flour is scraped from bottom and sides of bowl.
Finally, the chocolate chips
Fold in the chips until evenly distributed.
Fantastic Variation
Switch up the chips to butterscotch! Oh, my! It goes so well with the pumpkin. White chips are great, also.
Muffins or Loaf?
The recipe is for standard-sized muffins. I recommend spraying a muffin tin with non-stick spray, and these release very easily using a butter knife or small spatula. You don’t even have to use liners, although if you prefer serving your muffins with paper liners on them, you may.
You can also make mini muffins, and they will bake for about 10 minutes. A mini loaf pan takes 30 minutes, and this recipe has not been tested for a large loaf.
Pumpkin Chip Muffins
Ingredients
- 4 eggs
- 2 c sugar
- 1 can pumpkin 16 oz
- 2/3 c vegetable oil
- 3 c flour
- 2 t baking soda
- 2 t baking powder
- 1 t cinnamon
- 1 t salt
- 1 1/2 c chocolate chips
Instructions
- Combine eggs, sugar, pumpkin, and oil and stir until smooth
- Add flour, soda, powder, cinnamon, and salt. Mix well
- Fold in chocolate chips
- Fill greased or paper-lined muffin cups 3/4 full
- Bake at 400° 20-25 minutes. Cool in pan 5 minutes before removing to a wire rack to completely cool. Store in an airtight container. These freeze well!
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