Pumpkin Chocolate Chip Muffins

These muffins are the perfect fall treat and are so easy to make. They are basically "muffin vitamins" according to one of our favorite comedians Jim Gaffigan talking about mini muffins. (see clip here) "Oh, I am just gonna have like one or twelve". This does make a large batch of muffins, but they don't last long! They store really well in our Fill and Slide bags, but they are so good that you might not have many left to bag up and save. If you do have some to save, they freeze well so you can take your "vitamins" as needed.

We started making this recipe way back in 2009 from THIS recipe that is a copycat of Great Harvest Pumpkin Chocolate Chip Bread. My husband called me at work asking if we had wheat flour. I instantly knew something was up because he doesn't generally bake. When I got home, he had made this delicious bread and it has been a favorite ever since!

Originally this recipe was written for pumpkin bread, but it bakes up even better as muffins! This recipe makes a large batch if you do muffins instead of 2 large loaves. We like to make a combo of regular and mini muffins (2 dozen regular plus 2 dozen mini) If you want to make less, you could halve the recipe.


2 1/2 cups white flour 1 cup whole wheat flour 3 cups sugar 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon salt 1 sm. 15 oz. can pure pumpkin - not pumpkin pie mix filling) 1 cup oil 4 eggs, beaten lightly 2/3 cup water

1 t. pure vanilla extract (Mexican vanilla is our favorite) 1 cup chocolate chips (semi-sweet and milk chocolate are both delicious)

Preheat oven to 350 degrees F. Grease muffin tins or line with cupcake liners. (Or two 9x5 inch loaf pans)

Stir together flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Fill muffin cups 3/4 full.

Bake mini muffins 14-16 min. until the tops spring back and a toothpick inserted in the center comes out clean.

Regular muffins bake for 18-20 min, loaves for 60-70 min.

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