Pumpkin Chocolate Chip Muffins

These moist and delicious muffins use canned pumpkin, spices and chocolate chips. They can be made any time of year, but are especially good during Autumn. You may use up to one cup of chocolate chips if you like!


12 muffins


3/4 cup granulated (white) sugar
1/4 cup vegetable oil
2 large eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips


Preheat oven to 400°F (204°C). Prepare the muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

In a medium bowl, mix together sugar, oil, eggs. Add pumpkin and water. Mix until blended. In large bowl mix together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt. Add pumpkin mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter.

Bake for 20 to 25 minutes or until tops spring back when lightly pressed. Cool muffins in pan on a wire cooling rack for 10 minutes. Remove muffins from pan; cool completely on a wire cooling cooling rack.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 20 minutes

Nutritional Information

Amount Per Serving: Calories: 197; Total Fat: 7.7 g; Cholesterol: 35 mg; Sodium: 181 mg; Total Carbs: 30.4 g (Dietary Fiber: 1.4 g); Protein: 3.1 g

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