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I love using canned pumpkin for baking all year, but especially in the fall. I like to try new recipes, but I also have some old favorites. These pumpkin chocolate chip muffins are one of our family’s favorites, and I make them every year. This year I made some for a playdate and all the other people there gobbled them up.
Pumpkin Chocolate Chip Muffins
You can certainly use cooked pumpkin puree from a fresh pumpkin, but the canned version is just as good and way easier. Preheat the oven to 350 degrees.
Here’s everything you’ll need: butter, pumpkin, eggs, sugar, flour, baking soda, salt, cinnamon, and chocolate chips.
Mix together the butter and the sugar first.
Then add in the eggs.
Then add the pumpkin, which is going to make it a lot thicker.
Then stir in the dry ingredients.
Finally, stir in the chocolate chips. I used mini chocolate chips because I planned to make mini muffins, but you can use the regular sized chocolate chips as well.
Scoop the batter into a greased muffin tin and bake for about 12-15 minutes for mini muffins, and 18-21 minutes for larger ones.
They’ll come out ready to eat, as soon as they cool off!
Ingredients
- 3 cups flour
- 1 tsp. baking soda
- 1.25 tsp salt
- 2 tsp. cinnamon
- 4 eggs
- 1/2 cup sugar
- 1 15-oz can pumpkin
- 1 cup butter
- 1 12-oz bag chocolate chips
Directions
- Preheat oven to 350 degrees.
- Mix together the dry ingredients.
- Mix the butter and sugar together first, then the eggs.
- Mix in the pumpkins.
- Stir in the dry ingredients.
- Add the chocolate chips.
- Scoop batter into greased muffin tins.
- Bake them for about 12-15 minutes for mini muffins and 18-20 minutes for regular sized muffins, or until a toothpick inserted in the center comes out clean.
- Let them cool in the pan for a few minutes before trying to remove them.
