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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 174.6
  • Total Fat: 6.7 g
  • Cholesterol: 7.6 mg
  • Sodium: 165.8 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Pumpkin Chocolate Chip Muffins calories by ingredient
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Pumpkin Chocolate Chip Muffins

Submitted by: BLUERAY
Pumpkin Chocolate Chip Muffins

Introduction

These pumpkin chocolate chip muffins are a nice snack or treat when company comes over! These pumpkin chocolate chip muffins are a nice snack or treat when company comes over!
Number of Servings: 28

Ingredients

    1 1/2 C packed brown sugar
    1/2 C vegtable oil
    4 eggs
    1 15 oz can pumpkin
    1/2 C water
    3 C flour
    1 1/2 tsp baking powder
    1 tsp baking soda
    1 tsp ground cloves
    2 tsp ground cinnamon
    1/2 salt
    1 tsp ground nutmeg
    1 C semisweet chocolate chips

Directions

Preheat oven to 400 degrees F. Spray muffin pan with non-stick spray or use paper liners.
Mix sugar, oil, eggs, pumpking and water until smooth. In a separate bowl mix flour, soda, powder, spices and salt. Combine wet and dry ingredients until smooth - stir in chocolate chips.
Fill muffin cups 2/3 with batter. Bake at 400 20-25 minutes.






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Member Ratings For This Recipe


  • Incredible!
    10 of 10 people found this review helpful
    I cut the sugar down to 1 cup, substituted 1/3 cup applesauce for the oil, used egg white substitute in place of the eggs, and about half the chocolate chips. It made 24 muffins at about 130 calories each. They're super moist and sooo delicious!

    K_Springthorpe, the can I used was 398 mls (14 oz). - 9/22/08

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  • Incredible!
    7 of 7 people found this review helpful
    absolutely delicious, very easy to make and i substituted applesauce for the eggs (just 1 and 1/3 cups instead of 4 eggs) turned out great my brother loved them!! and so did i! - 7/21/08

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  • Incredible!
    3 of 4 people found this review helpful
    I made this for breakfast and they turned out fabulous! I cut the recipe in 1/2 and made 12 muffins. I subbed butternut squash puree for the pumpkin, cut out the water, used part whole wheat pastry flour and also replaced oil with unsweetened applesauce. I will definitely make these again. Thanks! - 1/31/09

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  • Incredible!
    3 of 4 people found this review helpful
    I love these muffins! We also add fresh cranberries and that really makes it delicious and gives a serving of fruit :) - 1/23/09

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  • Good
    2 of 2 people found this review helpful
    I sub'd 2 eggs/2 whites for the 4 eggs, and applesauce instead of oil. These were pretty good, but I think next time I'll use white chocolate chips...I think the flavor would go better with the pumpkin and spice instead of the chocolate chips...Just my preference!

    Thanks for sharing! - 1/31/11

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  • Incredible!
    2 of 2 people found this review helpful
    Wow ! These were delicious ! I dint though make muffin cakes but instead baked it in loaf tray. My kids just loved it ! A complete healthy snack ...thanks for sharing ! - 5/4/09

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  • Incredible!
    2 of 2 people found this review helpful
    One of the best treats you will ever eat in my opinion - 7/9/08

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  • Incredible!
    1 of 1 people found this review helpful
    I just made these & am currently eating my 1st one. It is really good!I made them in paper cups & they stuck to the paper but it's ok. I only have 1, 6 muffin, muffin pan so I made a batch then I filled the 2nd batch & I made a loaf with the rest. I subbed the clove & some Cin. for pumpkin pie spice - 11/17/10

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  • Incredible!
    1 of 1 people found this review helpful
    Made them for breakfast this morning and my family loved them! Thanks for sharing!! - 1/24/09

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  • 1 of 1 people found this review helpful
    I just baked these and they are really good! I only got 21 muffins, but they may be because i put a little more than 2/3 cup of batter in each cup. - 12/8/08

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  • Incredible!
    1 of 1 people found this review helpful
    Best muffins I've ever had. - 10/25/08

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  • Incredible!
    1 of 1 people found this review helpful
    LOVE this recipe! I have found them to be a little addicting actually! - 10/14/08

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  • Incredible!
    1 of 1 people found this review helpful
    I messed up and used a 30oz can of pumpkin. Still came out wonderful! - 7/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    These were amazing. My husband said best muffins I ever made - 6/17/08

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  • The calorie count is off. It is calculated with only one egg in the list instead of the 4 eggs the recipe calls for. And unless you are using tiny muffin size pans I don't know how you could get 28 muffins from this recipe. - 1/2/14

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  • I followed the recipe as is. Delicious! I am going to try substituting dried cranberries for the chocolate, maybe add some nuts... - 10/22/13

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  • This is a great recipe. I changed the vegetable oil to almond oil, though I might try 1/2 the amount of applesauce next time. Instead of 3 cups flour, I used 1 and 1/2 cup Bob's High Fiber Pancake and Waffle MIx and 1 and 1/2 cup white flour unbleached. I used the Splenda blend brown sugar. - 10/14/13

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  • kids love them! - 3/8/13

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  • So yummy! Next time I will try with applesauce. - 12/5/12

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  • Made these with 25 kids, grades 4 to 6. They LOVED them!!! I loved them too. lol - 11/12/12

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  • The only reason I didn't give these muffins the very best rating was because I used the shortest time on the timer and they were too well done. My oven is usually right on the mark, so I don't think it was my oven. However, the ones that didn't have black bottoms were absolutely delicious! - 11/12/12

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  • I added 1 cup carrot pulp leftover from making carrot juice for added fiber; used egg white product to = four eggs, 1/3 c applesauce. They're delicious- if you use part whole wheat flour and add pulp then I'd increase the baking powder and baking soda and salt. - 10/2/12

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  • Can't wait to bake these - sounds scrumptious! :) - 9/24/12

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  • Too many cloves and kinda dry.. - 2/9/12

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  • Really good and easy to make! - 1/3/12

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