These is a moist yummy Chocolate Pumpkin muffin with a hint of cinnamon. Fun for Halloween class parties or the perfect way to kick off Fall. They’ll quickly become an annual Fall tradition at your Nest.
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Oh how I’ve missed y’all! I thought I was Wonder Woman last week… and could do it all. You can imagine my disappointment when I clicked my wrists together and nothing happened!!! I even threw a twirl in for good measure…Nope…not a thing! Something had to be moved to the “simmer” burner until I could get caught up! Thankfully I’m kinda, sorta, there! (Hate to fully commit…just in case! lol)
I did manage to squeeze in these super scrumptious, easy, and moist Pumpkin Chocolate Chip Muffins! I made them for a “test run” several weeks ago. I tried one or two…lol… and decided they were pretty darn good.
I put the rest in a large zip lock bag for storage. That’s when I discovered we have a rather large human size mouse that lives at this Nest!
I woke up and there were two left in the bag! TWO!!! I started looking in all the rooms to see if one of the kids had moved back home unbeknownst to me? I mean I’d heard that could happen without warning!
See I was sure it wasn’t my “Mars”! You’ll remember he announced last year that he HATED pumpkin baked goods. (I know…I had to pick my chin up off the floor too!)
When he came home from work I asked him if he had taken my Pumpkin Chocolate Chip Muffins? He said with a sly smile “You know I don’t like pumpkin baked goods”. “Uh-huh”, I remember! He laughed, and said “Ya the people at work don’t like pumpkin either!” (Oh how I love that man of mine! It’s a good thing he is so stinkin’ cute!)
Let’s make these delicious “Non-pumpkin” lover Muffins!
How To Make Pumpkin Chocolate Chip Muffins
Preheat your oven to 400 degrees and prepare your muffin tins by spraying with Baker’s Joy or Pam baking spray with flour.
In the bowl of your mixer place 2 cups of sugar, 1 can pumpkin, 4 eggs, 1 1/2 cups of vegetable oil (I know! I didn’t say they were fat-free and low-calorie. I said they were good and moist!) Last, add 1 teaspoon vanilla! Mix that all together on low-speed until blended.
Next… add all your dry ingredients. 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon salt. Mix until well blended. (It was bathe your Kitchen Aid in Flour Day that day! What? You didn’t get the memo…sad.)
TIP: This is the perfect time of year to freshen up your baking soda and baking powder if you haven’t already. Then you are ready for all your Holiday baking!
Now for the BEST part… The CHOCOLATE! Add in two glorious cups of semi-sweet chocolate chips!
Give that paddle a couple good rotations on low-speed, or stir them in.
Place one full scoop of muffin mix into each muffin cup. (I promise I wash that tin every single time. It is 19 years old though…and it’s seen hundreds of cupcakes and muffins! Yes…I’m aware they make new ones. They’re not the same. lol)
Drop a few chocolate chips on top of each muffin before popping into the oven. It makes them look prettier, and, well…it’s CHOCOLATE!!!
Bake for 15 – 20 minutes or until tops look dry and muffins spring back when lightly pressed down on top.
TIP: For perfect muffins…rotate your pan, by turning it around, half way through baking.
When muffins are done, remove from the oven, and set the muffin tin on a cooling rack for 15 minutes before removing. This let’s those moist little gems to set up a tad before you devour them!
I love these simple muffins! The subtle hint of cinnamon compliments the pumpkin and chocolate perfectly. They melt in your mouth they are so moist! I double dog dare you to eat just one. One taste of those soft rich chocolate chips along with the pumpkin and you’re hooked!
We’ve found them to be the perfect “grab-n-go” breakfast or late afternoon snack!
If you enjoyed this muffin recipe here are a few other Favorite Muffin Recipes
I’ve got a lot more Yum coming this week…I promise. I’d love for you to follow me on Pinterest, Instagram, Facebook, and Twitter! You can also sign-up for my bi-weekly Newsletter to see what’s happening here at my Nest!
Free Printable recipe below….Enjoy Friends!
- 4 eggs
- 2 cups white sugar
- 1 (15 ounce) can pumpkin
- 1 1/2 cups vegetable oil
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 400 degrees. Lightly spray two 12 cup muffin tins with Baker's Joy or Pam Baking Spray with flour. (You can use paper baking cups if preferred)
- Beat eggs, sugar, pumpkin, oil, and vanilla on low speed until blended.
- Add the Flour, baking soda, baking powder, ground cinnamon, and salt.
- Mix on medium speed until blended.
- Stir in 2 cups of semisweet chocolate chips.
- Transfer muffin batter to muffin pans. Fill about 2/3 full. Add 4-5 chocolate chips on top of each muffin.
- Bake in preheated oven 15-20 minutes until tops look dry and muffin top springs back when gently pushed.
- Remove muffins from oven and place muffin tin on cooling rack for 10-15 minutes to allow muffins to "set". Remove muffins from pans and finish cooling or eat warm.
This usually make a little more than 24 muffins for me. I usually get 28 muffins.
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Serving Size:1 muffin
Amount Per Serving: Calories: 327Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 248mgCarbohydrates: 39gFiber: 1gSugar: 25gProtein: 3g