Chocolate Chip Pumpkin Muffins

The following recipe was one of my very first baking successes. Charlotte had made these several times for me, and they were so good that I decided I needed to try them for myself after I no longer lived with her. First I’m going to give you the original recipe. Below that I will give you some of the changes I made last night to make them slightly more healthful. The first way is a bit easier and is more likely to use ingredients you have on hand. The second way makes you feel slightly better about eating a kajillion of them as soon as they have come out of the oven.

Chocolate Chip Pupmkin Muffins


1 2/3 Cup Flour
1 Cup Sugar
1 tbs. pumpkin pie spice (or a mix of mostly cinnamon with a dash of nutmeg and/or allspice, or even just cinnamon)
1 tsp. baking soda
1/4 tsp baking powder
1/4 tsp salt

2 eggs
1 Cup pumpkin (NOT pumpkin pie filling, just straight-up pumpkin- look in the baking section, just make sure to pick up the correct can)
1/2 stick butter melted
1 Cup Choc. Chips (or a bit more! I like dark chocolate chips of course, and I use Ghirardelli)

Mix the wet ingredients together and mix all dry ingredients together in two separate bowls. If you heated the butter in the microwave make sure that the wet ingredients have cooled before you add the eggs or chocolate chips.

Combine wet and dry.

Spoon into a buttered muffin pan

350 degrees for 20-25 minutes for regular sized muffins. This makes aproximately 6 regular muffins, or 12 mini muffins. If you make mini muffins start keeping an eye on them after about 12 minutes. I usually make mini ones.

Variations: Here are some of the variations that Charlotte included in her original email.

-use half flour and half rolled oats- makes them more filling and hearty
-use walnuts
-use MnMs, it’s very colorful and silly

Rhiannon’s slighty-more-healthful chocolate chip pumpkin muffins:

Replace the 1 2/3 c. all purpose flour with:
1 c. whole wheat flour
1/3 c. all purpose flour
1/3 c. mixture of wheat germ and ground flax seed

add 1/2 c. crushed walnuts to the mix

Use 1/2 c. egg beaters (or other brand liquid egg substitute) in place of the eggs. I used the type with added omega 3.

You could probably try adding applesauce instead of butter, but I decided to just leave the butter in. Though I did use Smart Balance’s 50/50 butter/olive oil spread blend.

Chocolate chip pumpkin muffins



  1. mmmm

  2. […] Pea Wontons Chocolate Chip Pumpkin Muffins, and other muffins that would make a great quick […]

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: