My sister-in-law, Sarah, brought these pumpkin chocolate chip muffins to a family gathering years ago, and my husband insisted that I ask for the recipe. Since that day, these muffins have made frequent appearances at get-togethers, play dates, and at our own table. While I do make these more often in the fall and winter months, our family loves them so much that I make them year-round.
Everyone gets excited when I announce that I am making these muffins. When my kids walk in the door from school, and I have chocolate chip pumpkin muffins on the counter, I hear cheers of joy. These muffins are an easy way to make people happy.
These muffins are great whether you use canned or fresh pumpkin. I only have fresh pureed pumpkin in my freezer for a few months after Halloween, so for the rest of the year, I use good old canned pumpkin. Both varieties work out well.
- 1/2 cup butter, melted and slightly cool
- 1 1/4 cups sugar
- 1 1/2 cups pureed pumkin (about one 15 ounce can of pumpkin)
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups flour
- 1 cup chocolate chips (I prefer mini semi-sweet chocolate chips)
- Preheat the oven to 350 degrees.
- Put the butter in a microwave-safe bowl and cook it in the microwave until it is melted. Let it cool on the counter.
- In a large bowl, mix together the sugar, pureed pumpkin, eggs, vanilla, milk, cinnamon, and nutmeg.
- Stir in the butter and mix well.
- Add in the baking soda, baking powder, and salt, and flour. Stir to combine but do not overmix!
- Gently stir in the chocolate chips.
- Scoop the batter into greased or paper-lined cupcake liners.
- Cook at 350 degrees for 15-20 minutes.
Don’t forget to pin the picture below to save for later. ♥