Pumpkin Chocolate Chip Muffins

Seems like this time of year, everybody is looking for a good pumpkin bread recipe. Me included! I know I have made it in the past, but don't have any recipes saved or printed out. So I went in search of a great recipe. I spent more time than should be allowed on the internet checking out all sorts of fun pumpkin recipes! But I kept coming back to this one...Pumpkin Chocolate Chip Muffins from the Joy of Baking website.

Do you know why I liked it? Because it called for butter instead of oil. I have nothing against oil, but some recipes called for 1 cup of oil and that freaked me out. I'm sure if butter and oil went head-to-head, neither would be called healthy. But I just couldn't pour out 1 cup of oil and use it. Call me strange.


This recipe also had a good amount of pumpkin (which I actually increased from 3/4 cup to 1 cup) and I think that really let the pumpkin flavor shine. Some pumpkin breads are so sweet, you forget there is pumpkin in it. Not like i'm an expert or anything, but I love pumpkin so I want to taste it. Oh yeah...and then there are the chocolate chips...


I used mini chips and there was chocolate in every bite. I would highly recommend this recipe. Even if you already have a favorite, try this one. Because you can't go wrong with a freshly baked batch of muffins in the house.

Pumpkin Chocolate Chip Muffins
from Joy of Baking

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup solid packed, canned pumpkin puree

1 cup (175 grams) semisweet chocolate chips

Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, ground spices, baking soda, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven, bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

Thanks for stopping by today!!