Pumpkin Chocolate Chip Muffins

I made these muffins to give in my Christmas gift packages. Everyone loved them, and including myself. I followed the recipe exactly, and they were easy to make.

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I made this for work any everyone liked it. It was very easy to make. Carolyn

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Yum! I couldn't bring myself to use that much oil, so I used half applesauce/half oil. The texture, flavor and moisture were not affected. Because I am a high-altitude cook, I added a half-cup flour. The muffins were done in 15 min. Thanks for the great recipe! :)

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This muffin was exactly what I wanted! Moist, flavorful with great consistency. I made it with 2 C whole wheat flour & 1 cup AP flour and it worked great. I'll likely play around with more spice next time but this was scrumptious:).

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I like to add some pumpkin pie spice to the batter. Just gives it that extra umphh.

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Really good! I used half white sugar and half brown. This was a good amount of chocolate chips - enough for a couple in every bite! Thanks Marg! Hubby called them "fallish" and very good.

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These were pretty good, but if I make them again, I will make a couple of changes. First, the bottoms of all of my muffins were burned and the tops were way too brown before they were done. I've never burned a muffin before. I will drop the temp to at least 375. maybe even 350. I make 3 mini loaves, too, and I did drop the temp for those to 375 and they turned out fine. My personal preference would be to add some nutmeg or cloves. I just really like my pumpkin treats to be full of those fall spices.

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Great recipe! The specs are good for 2 dozen a mini loaf. I ate 3 muffins as soon as they were cooled.

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I used this as my base recipe and then made a few healthier changes, such as wheat flour and applesauce in place of oil. I also cut back to 1 1/2 c sugar, added only about 1 c of miniature chocolate chips, and used pumpkin pie spice in place of cinnamon. These muffins were so good and moist. They had a wonderful flavor that everyone in my house enjoyed. I also liked that it provided two days of breakfasts for my family of 6. I got 24 regular muffins and a full tray of 36 mini-muffins.

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These were really good chocolate chip muffins, nice and moist. The chocolate overpowered the pumpkin, though, so the pumpkin was kind of a waste. Next time, no chocolate chips and maybe some applesauce instead of all that oil. Made 24 big muffins.

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Absolutely perfect! I didn't put in the chocolate chips, but I don't think that took away from the taste at all. They were moist and pumpkin-y. I topped them with a little cream cheese frosting and used them cupcake style for a party. Everyone LOVES them. Thank you!

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Seriously amazing. My whole family gobbled them up! I have two kids and they beg for me to make a batch of these at the start of the week for quick breakfasts on the go. They are wonderful!! Will remake time and time again.

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Quick, easy and delicious! I made these muffins to serve as breakfast after my daughter's birthday slumber party. The girls, all ages 10-11, loved them. They were served with a simple fruit salad, orange juice and milk. The recipe yielded 36 muffins. This is definitely a keeper. Thanks, Marg (CaymanDesigns)!

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Yum! I made a half batch of these muffins because I only had a cup of fresh pumpkin puree from the tiny pumpkin I harvested. I wish I could have made the full recipe. So good! My husband who isn't a fan of chocolate chips in muffins loved these just the way they are. My kids loved them too! They were supposed to be for breakfast tomorrow but they didn't last that long. I have saved this recipe to my cookbook. It is a keeper.

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Really yummy muffins!! I love how it makes so many at once. I took some to neighbors, shared them with my kids' friends, and had plenty left over for our family. The only change I would make next time is to add only half a bag of chocolate chips...just personal preference...everything else was perfect! :)

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These were very good muffins and super easy to make. I used half brown sugar, and subbed 1 tsp of pumpkin spice for one of the cinnamon. Nice and moist, and my house smells amazing now. Thanks!

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Well I ate 2 as soon as they cooled, so I had to give them 5 stars! I made them with real pumpkin, that cleaned, steamed, and then blended with the oil. Turned out quite nice, I put 2 cups of white and 1 cup of brown flour, and for the sugar, I did half white, half brown. Thank you for the recipe

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I've made these 3 times so far, and they are so good and moist. I added a bit of nutmeg. The recipe makes a lot of muffins, so I froze them, and they are great reheated in the microwave for 1 minute. Thanks for the recipe.

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Keeper. These are perfect muffins. I did make one modification. Instead of the cinnamon I added 3 tsp pumpkin pie spice. Oh and I also sprinkled lightly with sugar before baking. Fiance ate them 3 days in a row (unheard of). His boss somehow ended up with one and raved over it, and I simply love them!

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Absolutely DELICIOUS and easy to prepare. They will definitely be a hit at my Thanksgiving dinner!!! I was a little apprehensive about the amount of oil it called for but I imagine it is why they are so moist. Enjoy!

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