After making the pumpkin cheesecake and pumpkin roll bars, I had one can of pumpkin left from the few I picked up at the grocery and I just HAD to use it! 😉 I went to a mom’s conference recently and at one of the breakout sessions, the speaker gave everyone a recipe for these pumpkin chocolate chip muffins. She said they were the kind that were fail proof and everyone always asks her for the recipe, so I knew I needed to try them. These definitely lived up to the hype! The muffins were so moist and the chocolate chips gave them just the right amount of sweetness. The recipe below makes approximately 30 to 32 muffins, but this recipe is easily halved if you aren’t feeding a crowd. Or you can do like I did and keep some out and put the rest in the freezer for an easy breakfast treat.
Pumpkin Chocolate Chip Muffins
Source: Angela Thomas
Makes approximately 30 to 32 muffins
Ingredients:
4 large eggs
2 cups sugar
1 can (15 oz.) pure pumpkin
1 1/2 cups canola oil
3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
2 cups semi-sweet chocolate chips
Directions:
Preheat oven to 400 degrees. Fill muffin tins with paper liners, or spray liberally with cooking spray, set aside.
In the bowl of a stand mixer, add eggs, sugar, pumpkin, & oil. Beat together until fully incorporated.
In a separate medium sized bowl, whisk together the flour, baking soda, baking powder, cinnamon & salt. With the mixer on low speed, gradually add the flour mixture into the pumpkin mixture until incorporated.
Remove bowl from stand and stir in chocolate chips until evenly distributed. Using a large cookie scoop, scoop batter into the prepared muffin tins, filling approximately 2/3 full.
Bake for approximately 16 to 20 minutes, until a toothpick inserted comes out clean. Let cool in pans for just a minute. Then run a knife around the edge of the muffins and pop out of the pan.
Place muffins on a cooling rack to cool completely. Store in an airtight container at room temperature.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
Oh these muffins! You can never have too much pumpkin! I am totally drooling over these…and all those chocolate chips!
Thank you so much Steph! I agree you can never have too much pumpkin!!
I love how pumpkin makes breads/muffins so moist, will definitely have to makes these one weekend!
Yes me too! Hope you enjoy them!
First of all congrats on the birth of your little one. I think i’ll try these over the weekend.
How can i prepare the puree? just dice the pumpkin and Put in the food processOr? Or do i need to add sOmething else?
And fiNally What is the equivalent to 1 can in cups or ml?
ThaNks! xx
Thanks so much Maria! Sorry I didn’t get this responded to before the weekend. I just used the canned pure pumpkin so I’m not sure exactly how to prepare the puree from a pumpkin, but I found a great site that has how to do it so hope that helps! http://allrecipes.com/howto/baking-with-fresh-pumpkin/
It’s ok. I googled it up and found some useful information and managaed to do thEm last FriDay.
They were amazing – vEry moist. 🙂
Oh good! Glad you found some good info and So glad you enjoyed them!! 🙂
How long will these keep in the freezer? I made mini muffins from this recipe and wanted to freeze half of them to use at various Thanksgiving parties over the next couple of weeks. These are really good!
Glad you enjoyed them! They will keep in the freezer for quite a while. I made mine in September and have been pulling them out of the freezer a few at a time and microwaving them for a bit and they taste great! So they will definitely keep in the freezer through the holidays.
Ok, thanks!