Pumpkin Chocolate Chip Muffins

Total Time
40mins
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

3 5

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.

5 5

I love these muffins! I made minis for the kids snacks. They feel like they are getting at treat because of the chocolate chips and I feel like they are getting a healthy snack with the pumpkin and lack of oil. I highly recommend this recipe

5 5

Delicious - my roommates and I ate these up! I substituted the flour for whole wheat pastry flour and they still had a fluffy texture.