Chocolate Chip Pumpkin Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 28 Muffins
  • 4 eggs
  • 2 cups sugar
  • 1 can (15oz) pumpkin puree(not pumpkin pie filling)
  • 1 1/2 cups canola oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon all-spice
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips - you can use milk chocolate if you want
  1. Preheat your oven to 400 degrees and line your muffin pan with liners and set aside.
  2. Using your stand mixer beat your eggs, sugar, pumpkin puree and oil until smooth.
  3. In your medium bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, all spice and salt.
  4. Slowly add your dry ingredients to your pumpkin mixture.
  5. Mix thoroughly until no flour remains.
  6. Stir in your chocolate chips with a wooden spoon.
  7. Fill your muffin tins 3/4 full and bake 15-17 minutes.
  8. Check them at 15 minutes by inserting a toothpick into the center, if it has a little muffin on it its done!
  9. Be sure not to over bake, it can be the difference between a great and good muffin!
  10. Store in an air tight container for up to a week, or freeze for up to 3 months.
Recipe by Stacey's Recipes at