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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
1 vote, 3.00 avg. rating (69% score)
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Yield: Makes 16 to 18.

Chocolate chips add a new twist to an old favorite when you whip up a batch of pumpkin chocolate chip muffins. Melville House, Newport, Rhode Island

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pumpkin chocolate chip muffins


  • 3-1/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, beaten lightly
  • 2 cups canned pumpkin
  • 1 cup butter, melted and cooled
  • 1-1/2 cups chocolate chips


In a large bowl, thoroughly mix the flour, sugar, pie spice, baking soda, baking powder, and salt. In a medium-sized bowl, combine the eggs, pumpkin, and butter and blend well. Stir in the chocolate chips. Pour the pumpkin mixture into the dry ingredients and fold in with a spatula until the dry ingredients are just moistened.
Spoon into greased or paper-lined muffin tins and bake in a preheated 350 degree oven for about 25 minutes.

Updated Wednesday, January 7th, 2009

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One Response to Pumpkin Chocolate Chip Muffins

  1. Marta Peck March 4, 2016 at 8:46 pm #

    Deliciously moist muffins for those who love a chocolate treat with pumpkin. Note that this menu makes 16-18 large muffins, but 26-28 traditional muffins. For the latter, reduce the baking time to 16-18 minutes.

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