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Pumpkin and Chocolate Chip Muffins recipe

Pumpkin and Chocolate Chip Muffins recipe


  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins

These are the most delectable pumpkin muffins you'll ever taste. The pumpkin puree makes these muffins super-moist, whereas the chocolate chips, give them an excellent flavour.

84 people made this

IngredientsMakes: 24 muffins

  • 415g plain flour
  • 2 teaspoons bicarbonate of soda
  • 600g caster sugar
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 500g pumpkin puree
  • 4 eggs, beaten
  • 150ml water
  • 170g plain chocolate chips

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Grease two 12-hole muffin tins or line with cases.
  2. In a large bowl, stir together flour, bicarbonate of soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
  3. Bake in preheated oven for 30 minutes, until a skewer inserted into centre of a muffin comes out clean.

Ingredients

Pumpkin puree can be purchased online.

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Reviews & ratingsAverage global rating:(87)

Reviews in English (73)

by ToyboxKids

These are wonderful! I am always looking for different recipes with pumpkin. Pumpkin is a great source of vitamin A. Making muffins, pancakes, cookies, bread, etc with pumpkin is a fun way for kids (and adults) to get that A. I did switch to half and half whole wheat flour and all purpose, used only 1 1/2 cups of sugar, and added cinnamon, ginger, and all spice.-24 Nov 2006

by KTMOM

SO EASY! These tasted better than the muffins you get at the store. I added a few extra chocolate chips and they still turned out great.-17 Mar 2004

by DENA LOUISE

I made this recipe for Kindergarten treats. More than one child came back for seconds. The leftovers went to the teachers and to my husband's place of employment. The demand for the recipe has been amazing! I really like the feature on this site that lets you customize the size of the recipe.-06 Feb 2001


Recipe Summary

  • 3 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 cups canned pumpkin puree
  • 4 eggs, beaten
  • ⅔ cup water
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.

In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture beat until well blended. Fold in chocolate chips.

Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.


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The best muffin pans:

The Wilton Perfect Results Muffin Pans are my favorite. The muffins pop right out of the pans without sticking. I have two of them, which can make 24 muffins or cupcakes.

NOTE: I use a springform scoop to evenly distribute the Pumpkin Chocolate Chip Muffins batter into the muffin pans. It’s so easy to just scoop and release. There is less mess, and it’s easier to scoop the batter in there evenly so all of the muffins will be similar in size.


How to Make Easy Pumpkin Muffins with Chocolate Chips:

In a large bowl, beat wet ingredients–pumpkin, eggs, sugar and oil. Mix together the dry ingredients in a separate bowl—flour, baking soda, baking powder, salt and cinnamon. Combine the two mixtures add chocolate chips. Bake in a preheated 400 degree F oven for 16 to 20 minutes. Use muffin liners or a well-greased muffin tin.

The full recipe for Easy Pumpkin Muffins with Chocolate Chips can be found below.


Pumpkin Chocolate Chip Muffins

Look no further! These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need for breakfast or dessert.


PUMPKIN CHOCOLATE CHIP MUFFINS

When I was in college my husband and I had a friend (who will remain nameless) who was a serial dater.

John and I were dating at the time and were discussing if our friend would ever settle down.

I remember John saying, “He’s just like most guys. Always looking for the next best thing.” Grr. That statement made me want to headbang a wall.

No girl wants to feel like she’s the pit stop to something better. And probably because I assumed that was my husband’s philosophy at the time.

After clarifying, it turns out it wasn’t. He proposed shortly later.

We frequently discussed the topic with friends and John would always share a saying that his mom told him growing up in efforts to encourage him to date. She used to always say, “You have to taste all 31 flavors before you know which one you like.”

Whenever John shared this quote I always quickly quipped back with MY favorite saying…, “If you’re always changing the radio station, you might miss your favorite song.”

PUMPKIN MUFFINS

What’s my point? In this world of food blogging, we all are always trying to find the next best recipe. Even though I have 5 stellar chocolate chip cookies, I’m always looking to try one I might like better.

But with these Pumpkin Chocolate Chip muffins, I really don’t feel the need to look elsewhere. This is it.

An easy recipe that makes a perfectly round 2 dozen. Moist, full of pumpkin flavor and dotted with chocolate chips. Add it to the pumpkin list of treats I have to make every year. Along with these Pumpkin Cream Cheese Muffins. Because those are just to die for.

The batter is very straightforward. I had my two year old add all of the ingredients. I teach them young.

I filled the paper liners 3/4 to almost all the way full. I feel the need to point out my seasoned cupcake pan. Can you believe it’s only a month old? Ok. That’s not true.

These are the muffins right out of the oven. As with any pumpkin treat, the flavor shines more after they’ve sat for a day or so. The pumpkin works it’s magic and makes them even more moist as they sit.

I found that I liked these baked a minute or so less than the original bake time. It’s the difference between an incredible muffin and a good muffin. Do the toothpick test to check when yours are done.

These are chock-full of chocolate chips. If you prefer a little less, add about 1 1/2 cups.

Okay this one I baked in a jumbo muffin pan. Still good, but a little flatter.

The key to really moist muffins and bread is oil. Sorry, but it is. That’s why my mother-in-law’s pumpkin bread is so good. So if you want to substitute some of the oil with applesauce, go ahead! I do it all of the time. Okay. I do it once in a while.

OTHER PUMPKIN RECIPES:

Nutrition Facts

1 muffin: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.


Pumpkin Chocolate Chip Muffins

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Chocolate and pumpkin? Perhaps the combination may seem a little odd, but trust me when I say it’s a match made in heaven! Pumpkin is without a doubt one of my favorite flavors in the world, and who doesn’t love chocolate?! And through these two loves of mine, the recipe was born. Of all of the times I have made these muffins, I have never had a negative reaction. Even those who bit into the muffin with hesitation and skepticism were pleasantly surprised! It’s moist and sweet and everything a muffin should be. So give this recipe a try, and I promise you’ll fall in love.


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Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Pumpkin Chocolate Chip Banana Muffins

When it comes to choosing between pumpkin or banana muffins (especially when chocolate chips are involved) it’s a tough call. But with these Pumpkin Chocolate Chip Banana Muffins you can have the best of both worlds.

There are so many things I love about this muffins. First of all the bake up so tall and beautiful. I just love a pretty muffin!

With both pumpkin and banana, these muffins are incredibly moist and tender. Then there’s the pumpkin pie spice, which gives them that delicious pumpkin pie flavor.

And don’t forget the chocolate chips! I like to use the mini chips in this recipe, but regular will work just fine if that’s what you have on hand.

You could also add chopped nuts. Or use nuts in place of chocolate chips (but why would you leave out the chocolate?). Or skip the nuts and chocolate chips all together.

Not only are these muffins delicious, they come together so easily, with ingredients you most likely have on hand. So you can whip up a batch right now!

This is an especially great way to use up those over-ripe bananas. And who doesn’t need more recipe for using up bananas?

If you don’t have pumpkin pie spice, you can use a combination of ginger, allspice and nutmeg. And if you don’t have buttermilk, just add a tablespoon or so of white vinegar to regular milk. Works like a charm!

I really love making these muffins in the fall–they make the house smell so good while they bake. But this is definitely a recipe you’ll want to make all year long.

We love these for quick breakfasts, after school snacks, and even dessert. You may even want to double the batch and keep some in the freezer for later. Enjoy!

Be sure to save this recipe for Pumpkin Chocolate Chip Banana Muffins to your favorite Pinterest board for later.

Tips for Choosing and Storing Bananas

Color: First, decide when you’ll be using your bananas. For bananas you’ll be eating right away, Choose bright yellow fruit with little to no green around the ends. Some light brown speckling is okay.

If you won’t be using your bananas for a few days, look for fruit with more green around the ends. Most bananas will ripen at room temperature in a few days.

Appearance: Look for full, plump bananas with peels, stems, and tips that are fully intact. Avoid bananas that are bruised, split, or have deep, sunken dark spots on the peel.

Storing: Keep unripe bananas at room temperature – storing them next to other fruit such as tomatoes will speed up the ripening process. Ripe bananas can be stored in the fridge–the skin will turn black but the flesh will be good for several more days.


Welcome To My Online Cookbook

Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.

I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.

Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.

I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.

I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.

My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!

The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.

A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”

I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.

Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
Jenny Jones