Barb’s Pumpkin Chocolate Chip Muffins

I am so excited to share with you my new pumpkin chocolate chip muffin recipe. These are the softest, most delicious and moist muffins that I have ever had! The addition of chocolate chips takes these over the top. This is a quick and easy recipe that even your pickiest eaters will enjoy. They can be made in one bowl and ready for baking in less than 30 minutes, which makes them perfect for after school snacks or last minute desserts when company comes over! You’ll love this fall treat!
Blog post intro paragraph:
We all know what goes best with pancakes – syrup! But how do we make our own? It’s actually easier than you think; it only takes two ingredients and about five

prep: 20 mins cook: 30 mins additional: 10 mins total: 60 mins Servings: 24 Yield: 2 dozen


1 teaspoon salt

2 teaspoons baking soda

3 ? cups all-purpose flour

? cup water

1 teaspoon ground nutmeg

2 cups canned pumpkin puree

3 cups white sugar

1 cup semisweet chocolate chips

4 eggs, beaten


Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.

In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.

Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts:

Per Serving: 213 calories; protein 3.4g; carbohydrates 44.4g; fat 3.2g; cholesterol 31mg; sodium 263.8mg.

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