Pumpkin Chocolate Chip Muffins

Disclosure: In any review for a product or service, products or compensation may have been provided to me to help facilitate my review. All opinions are my own and honest. I am disclosing this in accordance with FTC Guidelines. Please see “Disclose” and "Terms of Use" tabs for more information.


With Fall here, I am always ready for Pumpkin. I must tell you that I truly am one of those people that could eat pumpkin constantly. I am never afraid to try new recipes that involve pumpkin. This recipe is definitely a family favorite of mine. I love to make them and freeze the extras. I can then pull them out whenever they sound good and let them thaw and eat them just like they are fresh. I will admit that these are one item that I don’t think are truly good until they cool completely. When they are ooey gooey hot/fresh I always am so excited to try one and then a tad bit disappointed. So I try again when they are cooled and am reminded why this is my favorite muffin recipe!

Pumpkin Chocolate Chip Muffins:Pumpkin Muffins

6 Eggs

3 C. Sugar

1 (16oz.) Can Pumpkin

1 C. applesauce

1/2 C. Oil

3t. baking soda

3t. baking powder

4 1/2 C. Flour

1 1/2 t. Cinnamon

1 1/2t. salt

3 C. semisweet Chocolate Chips

First Mix eggs, sugar, pumpkin, oil & applesauce.

In a separate bowl mix flour, baking soda, baking powder, salt, and cinnamon. Slowly add the flour mixture to the other mixture. Fold in the chocolate chips.

Fill your muffin pans about 2/3 full . Bake at 400 degrees for 16-20 minutes. This recipe makes approx. 4 dozen muffins.


I sure hope that you love them and enjoy them as much as my family 🙂



  1. what kind of oil? Looks delicious.

Speak Your Mind