Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins- Printable Version


1 2/3 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. allspice
1/2 cup (1 stick) butter (room temperature
1 1/3 cups sugar
1/2 tsp. vanilla extract
2 eggs
1 can pumpkin puree
1/3 cup water
1 cup chocolate chips


  1. Preheat oven to 350 degrees. Grease muffin tin. (mini or regular size muffins)
  2. In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
  3. In a mixing bowl, combine the butter, sugar, and vanilla. Beat well.
  4. Then add the eggs one at a time.
  5. Then add the pumpkin puree. Mix well.
  6. Next, alternate adding flour mixture and water. End by adding the flour mixture.
  7. Gently mix in the chocolate chips.
  8. Scoop dough into muffin tins about 2/3 of the way full.
  9. Bake for 16-18 minutes for mini muffins and 18-22 minutes for regular muffins.


These little muffins are perfect for a breakfast treat during the Fall! I prefer to eat these muffins chilled, so I store them in the refrigerator. However, you do not have to.

Confession: I am not a coffee drinker… but these turn me into one!! They are so delicious with a warm cup of coffee!

You can easily leave out the chocolate chips if you’d like… but I don’t know why you would!


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