Pumpkin Chocolate Chip Muffins are great for a snack or for breakfast. Enjoy the fall flavors all year around! They freeze well and are soft and moist. Makes a large batch too!
Pumpkin Chocolate Chip Muffins are an absolute favorite of my family’s. When my children saw these muffins on the counter, they asked if they were for breakfast, lunch, supper (dessert) or snack. I told them they were for whatever they want them to be.
They were thrilled. That is what is great about these muffins. They are very versatile and can be used for snacks or breakfast or to be packed in lunch boxes. They are so easy to make.
How to make Pumpkin Chocolate Chip Muffins
This recipe is a dump and go recipe. You can add everything to the bowl. No “add this ingredient then mix” or “that ingredient and fold”. Simply add all of the ingredients in the bowl and stir. Done. Who doesn’t love that?!?
The dry ingredients
After you mix everything in a large bowl, place muffin mix in a greased muffin pan. This recipe makes at least 24 muffins.
Tips for freezing muffins
You can place completely cooled muffins in the freezer. Simply place in a freezer friendly container or in a freezer friendly ZipLock bag. Your family and take one for breakfast and warm it up in the microwave or pack in their lunch. It will be thawed by the time lunchtime comes.
Pumpkin Chocolate Chip Muffins
- 4 eggs , beaten
- 1 1/2 cup sugar
- 1 can pumpkin
- 1 cup oil (or replace with applesauce)
- 3 cup flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 2 tsp baking soda
- 1½ cup chocolate chips
- Mix all ingredients except chocolate chips in a large bowl. Fold in the chocolate chips
- Bake in a greased or paper lined muffin tin for 20 minutes @ 350* or until tests done.
The nutrition facts you see here are estimates. Please see our nutrition page.
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