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Chocolate Chip Pumpkin Muffins

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Chocolate Chip Pumpkin MuffinsYes, it’s that time again – This Week’s Cravings has arrived, and our theme this week goes perfectly with my blog’s theme this week – Pumpkin recipes. I am very proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Kristen from From My Tiny Kitchen, Angie from Big Bear’s Wife  & Kristi from Veggie Converter.

So have you made any pumpkin recipes lately? Want to link up? Yes, you – if you have a pumpkin recipe, link it up down there at the bottom in the linky. It will be awesome. (make sure you read the simple rules first). And make sure it’s a PUMPKIN RECIPE.

Now, here’s mine. Oh and btw. The perspective is way off on that photo. While the muffins are smaller than normal muffins, they aren’t mini muffins – that coffee cup is HUGE! lol

Chocolate Chip Pumpkin Muffins Recipe

  • 1 ½ c. all-purpose flour
  • ½ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • 1 c. milk
  • ½ c. canned pumpkin
  • ¼ butter, melted.
  • 1 egg
  • 6 oz. semisweet chocolate chips
  • ¼ c. nuts, finely chopped (optional)

Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In the center, form a well.

In another bowl, combine the milk, canned pumpkin, butter and egg; Mix well. 

Pour into the center well of the flour mixture.

Add the chocolate chips and mix until entire mixture is moist. 

Spoon the mixture into greased muffin pans (or use muffin papers), filling about ¾ full.

If you want the nuts, sprinkle 1 teaspoon of chopped nuts over each muffin. (I actually added mine to the batter with the chocolate chips, because we like them inside the muffins)

Bake for 20 minutes at 400 degrees. Remove from oven and allow to cool for 5 minutes. Remove muffins from pan and allow to cool on wire racks. Makes 12 deliciously moist muffins.

 

Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

Yield: 12 muffins

Ingredients

  • 1 ½ c. all-purpose flour
  • ½ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • 1 c. milk
  • ½ c. canned pumpkin
  • ¼ butter, melted.
  • 1 egg
  • 6 oz. semisweet chocolate chips
  • ¼ c. nuts, finely chopped (optional)

Instructions

  1. Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In the center, form a well.
  2. In another bowl, combine the milk, canned pumpkin, butter and egg; Mix well. Pour into the center well of the flour mixture.
  3. Add the chocolate chips and mix until entire mixture is moist. muffins4
  4. Spoon the mixture into greased muffin pans (or use muffin papers), filling about ¾ full.
  5. If you want the nuts, sprinkle 1 teaspoon of chopped nuts over each muffin. (I actually added mine to the batter with the chocolate chips, because we like them inside the muffins)
  6. Bake for 20 minutes at 400 degrees. Remove from oven and allow to cool for 5 minutes. Remove muffins from pan and allow to cool on wire racks. Makes 12 deliciously moist muffins.

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Wanna make these Chocolate Chip Pumpkin Muffins? Or are you looking for even more pumpkin recipes?

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Kathryn

Tuesday 15th of November 2011

Great combination of flavors! Thanks so much for linking up at Muffin Monday!

Emily

Tuesday 15th of November 2011

Hi! Came over from Made By You Monday! This looks great! Would love for you to come over and link up to my Tasty Tuesday party going on now! http://nap-timecreations.blogspot.com/

Anita

Monday 14th of November 2011

These muffins sound good, I like the addition of chocolate chips and nuts!

Suzanne

Monday 14th of November 2011

Great recipe and wonderful links. Thank you!

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