Pumpkin is one of the most anticipated flavors of fall at our house. We LOVE pumpkin pies, pumpkin cake with cream cheese frosting, pumpkin cake roll . . . and these amazing Pumpkin Chocolate Chip Muffins.
I discovered these muffins about five years ago, and from the first batch, we were hooked. They are such a family favorite that I even made them for my oldest son’s fall-themed rehearsal dinner a few years ago. Yes, they really are THAT good.
You don’t have to wait for fall to enjoy this recipe, though! These moist, rich muffins are delicious any time of year.
Pumpkin Chocolate Chip Muffin Recipe
- 4 eggs
- 2 c. sugar
- 1 (15-16 oz.) can pumpkin
- 3/4 c. oil
- 3/4 c. unsweetened applesauce
- 3 c. flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 3/4 tsp. salt
- 1 (12 oz.) pkg. chocolate chips
- Combine first five ingredients in large mixing bowl.
- In a separate bowl, stir together the next five ingredients. Add dry mixture to mixing bowl; mix well. Stir in chocolate chips.
- Fill paper-lined muffin cups 3/4 full.
- Bake at 400 for 16-20 minutes.
Makes 24-30 muffins.
Tips for Making Pumpkin Chocolate Chip Muffins
- If you don’t have unsweetened applesauce on hand, you can replace it with the same amount of oil.
- Don’t skip the paper liners! I’ve tried baking these muffins in a greased muffin pan without liners, but the chocolate chips tend to burn and become hard where they touch the pan. The liners are totally worth it for this recipe.
- Double the recipe and freeze the extras in freezer bags or plastic containers. You’ll be glad you did!