Pumpkin Chocolate Chip Muffins

READY IN: 40mins
Recipe by Wendy13

These are a nice alternative to regular pumpkin muffins. They are quite dense and filling. My kids love these muffins and they don't last long at all.

Top Review by eeshie820

I made the recipe as written except that I omitted the allspice and substituted 1 c. whole wheat flour for AP flour. The flavor is good, but the muffins didn't cook up as fluffy as other muffins I've made. I like this recipe because it doesn't have the usual excessive amount of oil found in pumpkin recipes, and I will have no problem finishing off the muffins, but I will keep looking to see if I can find another recipe that results in a lighter texture.

Ingredients Nutrition


  1. Heat oven to 375.
  2. Coat 12-cup muffin pan with nonstick cooking spray.
  3. Combine flour, brown sugar, baking powder, cinnamon, ginger, salt and allspice in a large bowl.
  4. In a separate bowl, beat together pumpkin, egg, milk, butter and vanilla.
  5. Pour into flour mixture and stir until well combined.
  6. Fold in chocolate chips.
  7. Divide mixture among prepared muffin cups.
  8. Bake for 25 minutes.
  9. Cool slightly in pan and then unmold onto wire rack.
  10. Serve warm.

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