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Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins: Preheat your oven to 350 degrees F (180 degrees C). You will need a 12 cup muffin pan. You can butter or spray the muffin cups with a non stick spray. Or you can line the muffin cups with paper liners.

In a large bowl, whisk together the flour, baking soda, ground spices, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed. Add the flour mixture and pumpkin puree and beat just until everything is mixed together. Fold in the chocolate chips.   

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

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Pumpkin Chocolate Chip Muffins:

1 1/2 cups (195 grams) all purpose flour

1 teaspoon (5 grams) baking soda

1 teaspoon (2 grams) ground cinnamon

1/2 teaspoon (1 gram) ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon (2 grams) salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

2 large eggs, at room temperature

1 teaspoon (2 grams) pure vanilla extract

3/4 cup (180 ml) (175 grams) solid packed, canned pumpkin puree (no spices added)

1 cup (170 grams) semisweet, bittersweet or milk chocolate chips