Pumpkin Chocolate Chip Muffins

You really don’t need a lot of chocolate chips in these muffins to give you the chocolate you crave.  Mellyn taught me that if you reserve a few from the recipe to sprinkle on top it really makes a huge difference.  Not only do they look more chocolate packed, they actually taste it too!

  • 2 cups sugar
  • 1 15 oz. cans pumpkin
  • 1 ½ cups canola oil
  • 3 cups whole wheat flour, ground from 1¾ cups hard white wheat
  • 4 Tablespoons whole egg powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup chocolate chips, divided
In a large bowl, beat the sugar, pumpkin and oil until smooth. Combine 3 cups of the flour, egg powder, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in 3/4 cup chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.  Sprinkle about 4 or 5 of the remaining chocolate chips on top of each muffin.
Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.

Note on Powdered Eggs:  Want to use fresh today?  No problem!  Just use 2 large eggs in this recipe. Beat eggs in with the sugar, pumpkin and oil.

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2 thoughts on “Pumpkin Chocolate Chip Muffins

  1. I made a double batch of these, found them to be slightly oily on the bottom of the papers. But the flavor was really good. I put several in the freezer for snack time for growing teenage boy.

    • I have always thought the slightly oily part of this recipe was great because I love to use my Pampered Chef Stoneware Muffin Pan without muffin liners for this recipe. They always come out of the pan really nice. Since I currently have no access to stoneware I too see the oil you speak of on my muffin liners. I tried this recipe again using Mellyn’s ideas about beans. I made it with 1 cup of Canned Great Northern Beans (pureed) and only 1/2 cup Canola Oil. The results were amazing! They turned out so beautiful with rounded tops. The wheat flour in this recipe usually makes them look a little on the flat side, but with the bean puree they were beautiful and they had great taste and texture too!