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Pumpkin Chocolate Chip muffins


These are Jennifer Reese's original muffins but I tried this blogs version and I like them better than Jennifer's recipe.

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Rate this recipe 4.6/5 (13 Votes)


  • 1-1/2 cups all-purpose flour (I used 1 cup white-wheat and 1/2 cup all-purpose)
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • [Note: I added 6 tbsp milled flaxseed, which I calculated would add 1 g fiber plus 3/4 g protein per muffin.]
  • 1 cup pumpkin puree 1/2 cup neutral vegetable oil (I used coconut)
  • 1 cup granulated sugar
  • 1/3 cup light grown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup semisweet chocolate chips


Servings 12
Adapted from


Step 1

1. Preheat the oven to 350 degrees F.

2. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, all-spice, baking soda, and salt.

3. In another bowl, beat the pumpkin with the oil and sugars. Add the eggs, one at a time. Beat in the vanilla.

3. Stir in the dry ingredients, then the chocolate chips.

4. Bake for 22-25 minutes. Serve warm, or cool and store at room temperature in an airtight container for up to 5 days. [My note: Yeah, right, as if they will last that long.]


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