Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

These are so good. They are moist, tasty and freeze really well. This recipe makes about 3 dozen muffins. I like to make them for the kid’s lunches. After they have cooled, I individually wrap them with saran wrap, put them in a gallon size zip lock and then freeze them. I pull them out in the morning and they thaw out perfectly by lunchtime. This recipe is adapted from my friend Anne’s recipe who got it from her friend Karen.

Pumpkin Chocolate Chip Muffins
Recipe type: Muffins
  • 2 cups canned pumpkin
  • 4 eggs
  • 1 cup oil
  • ⅔ cup water
  • 1 tsp vanilla extract
  • 3 cups sugar
  • 1 ½ tsp salt
  • 1 ½ tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • ½ tsp baking powder
  • ½ cup quick oats
  • 3 ½ cups flour
  • 1 cup chocolate chips
  1. Mix all the ingredients together in a big bowl.
  2. Fill greased muffin tins ⅔ full.
  3. Bake at 350 degrees for 16-18 minutes.
  1. You can also make them into loaves and bake for about 1 hour.

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