Who doesn’t love the smell of fall? These pumpkin chocolate chip muffins have that amazing pumpkin pie smell mixed with mouth-watering chocolate. Nobody in my home can resist them, that’s for sure!
It looks like a lot of ingredients, but these muffins go together quickly and puff up beautifully when baking.
They also freeze great! I like to make a double batch in the fall, then pull them out on these dreary Monday mornings. If you put them frozen in a toaster oven for 10 minutes at 350 degrees, they will come out fresh baked with melted chocolate chips and all. MMMmmmmm!
This photo is what the recipe calls for…you can see why my children call them Pumpkin Chock-O-Chip Muffins! You can add between one cup (for someone with a normal tolerance) to two cups (I would have to say Choco-Obsessed!) of chips depending on your chocolate preference.
Preheat oven to 350 degrees, and prepare 24 muffin cups (with oil spray or paper muffin liners).
In a large bowl, stir together first seven ingredients.
In a separate bowl, beat together pumpkin puree, eggs, oil and water.
Stir pumpkin mixture into dry mixture until smooth.
Stir in chocolate chips, then scoop batter into prepared muffin cups.
Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
If no liners were used, let muffins cool for 5 minutes before removing to a wire rack to cool completely.
This makes 2 dozen big muffins, or 4 dozen mini muffins. They freeze great!
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Note: I apologize for the lack of photos. I dug these up from our ancient family blog. hehe Here in Colombia, I cannot find canned OR fresh pumpkin anywhere. This means I can’t take any updated, mouth-watering pictures. It also means I can’t make these delicious specimens this year. If you make these…please send me a picture so I can live vicariously through you.
I’m off to add “canned pumpkin” to my California shopping list for next summer.