Pumpkin Chocolate Chip Muffins

"Everyone I have ever served these to rants about them. I have made some modifications to make them a little healthier. That recipe is Recipe #2509. Either way though, we love them. (Recipe updated to add vanilla, more cinnamon and reduce oil slightly (original calls for 1 1/2 cups oil) since we prefer them with these alterations.)"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Christine S. photo by Christine S.
photo by erinmarie78 photo by erinmarie78
photo by PixieFairy1981 photo by PixieFairy1981
photo by PixieFairy1981 photo by PixieFairy1981
Ready In:
30 muffins




  • In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
  • Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups 3/4 full.
  • Bake at 400 F for 16-20 minutes.
  • Let cool before taking out of pan.

Questions & Replies

  1. Would I use just Pumpkin or Pumpkin pie Purée?
  2. Do these freeze well?
  3. How do I adjust for altitude? Thanks...
  4. How many does this make?
  5. Do I use 1 & 3/4 vegetable oil?


  1. 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.
  2. 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! :)
  3. I made this for work any everyone liked it. It was very easy to make. Carolyn
  4. My family loves this recipe! I looked up a crumb topping to put on top of the muffins. The crumb topping recipe is below.<br/><br/>1/8 teaspoon ginger<br/>1/4 teaspoon cinnamon<br/>1/3 cup brown sugar<br/>2 tablespoons flour<br/>1 tablespoon butter (sliced) <br/><br/>Mix ingredients together. It will look like cornmeal. Before baking, sprinkle topping over batter.<br/><br/>(Are you looking for wintertime comfort food recipes? Make hot chocolate with Marshmallow Fluff topping. Sprinkle cinnamon over fluff. Serve with muffins.)
  5. These muffins are very good! I used 1.5 tsp cinnamon and .5 tsp Cake Spice from Penzey's instead of the cinnamon called for in the recipe. These would also be nice with some cinnamon sugar sprinkled on top before baking. Be careful with the temperature - 400 degrees is high for muffins, you will end up with well-done bottoms and tops. Next time will do 375 degrees, which is a standard temp for this type of muffin. This yields 24 large muffins, with nicely-domed tops.


  1. This muffin recipe is fantastic! Very tasty. I did make a few changes. I used plain yogurt instead of oil and I cut the sugar in half. They were very moist and nice and sweet.
  2. I prefer mini muffins (easier to manage serving sizes etc.) And just wanted to share that cook time for minis is 9-14 minutes, and the recipe for 30 regular sized muffins yields about 100 mini muffins. Also I fill the cups 1/2 full. Other than that this recipe has made me the star of many potlucks!
  3. Really good recipe, and easy to make. I substituted some apple sauce for oil and some brown sugar as well. Next time I will try other modifications. Thanks.
  4. Moist muffins. Used 1 cup applesauce instead of the cup of oil. Would make again.
  5. These were very good! I did change a few things...I substituted 1/2 the oil with applesauce, used 1 3/4 c. sugar, reduced the chocolate chips to 1 cup. used 2 tsp vanilla, 1/8 tsp ginger and 1/8 tsp nutmeg. They are very moist and addictive:)...Everyone loved them. Thanks!


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