Wednesday, September 28, 2011

Pumpkin Chocolate Chip Muffins

My Mom gave me a pumpkin a couple of weeks ago and I wanted find a recipe to use it up. I had to make the snack for preschool today so I googled this recipe and voila, pumpkin chocolate chip muffins. These are really good, Brad loved them, Ben wanted to eat them for dessert and the teacher at preschool said the kids loved them too.

If you have never cooked a pumpkin before I used this site. (Because I had never cooked a pumpkin before! It is surprisingly easy...exactly like cooking a squash (duh!)) You cut it in half, scoop out the seeds, cut in smaller pieces, put in a covered dish with a little water, and cook in the microwave or oven. (The site gives more step by step instructions, just click on the pdf link). Easy-peasy. And it tastes so much better than canned!

I used milk chocolate chips for recipe. Enjoy!

Pumpkin Chocolate Chip Muffins:
Original Recipe Yield
12 small muffins


  • 3/4 cup white sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup semisweet chocolate chips


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
  3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

1 comment:

  1. Yum! I've been wanting to make something pumpkin-y. This looks like a gooder!