My friend, Melanie B., recently sent me this recipe for pumpkin chocolate chip muffins. I made them the very day she emailed me the recipe and they were fantastic! Pumpkin and chocolate is a winning combination in my book, and these muffins were so moist and delicious that once again, we ate the entire batch in record time. Thanks Mel!
Ingredients
- 1 2/3 c. flour
- 1 c. sugar
- 1 T. pumpkin pie spice**
- 1 tsp. soda
- 1 tsp. baking powder
- 1/4 tsp salt
- 2 eggs, slightly beaten
- 1 c. canned pumpkin puree
- 1/2 c. butter, softened
- 1 c. chocolate chips
Directions
- Mix ingredients well and then add chocolate chips. Pour into greased muffin tin (or use muffin liners).
- Bake at 350 degrees for 20-25 minutes. Don’t overbake or they will be dry!
Notes
**My tip: if you don’t have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! – you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade). So for this recipe, you would need to triple the above amounts to equal one tablespoon pumpkin pie spice.
Recipe Source: from Mel B.
MelanieL – I hope these turned out once they came out of the oven!! We love them around our house. Thanks for checking in!
I have these in the oven right now…they look so good, can’t wait to try them! Love your blog:) MelanieL
Mel – Kylie made these for me tonight. They are excellent. I can never get enough pumpkin – you failed to mention how good pumkin is for digestive health on your blog.
Yum! My son loves pumpkin anything! I’ll have to try these.
I am loving pumpkin everything. The muffins look wonderful!
Hi Jan – Well, I’m glad your mom and husband gave the vote of approval for these! I am a semi-sweet fan, too…glad they turned out!
Melanie, I love your blog and your recipes. I’m sure this one is great also, but I wanted to share a quick and easy Pumpkin Chocolate Chip Muffin recipe with you. 1 large can pumpkin, 2 spice cake mixes, 2 cups chocolate chips. Just mix together and put in either greased or paper lined muffin tins. Bake at 350 for 20 min. Makes about 2 1/2 dozen. We love these especially since the only fat in them is what’s in the chocolate chips! I know all your recipes are homemade, but if you are ever in a hurry, maybe you’ll give them a try.
WOW, they look delicious! I am going to the market today, so I will make sure I pick up some pumpkin puree to make this… yummy! I also like the no bake spiderweb cheesecake you have, so I will try that too!!Come visit my blog and see some island food..http://www.taotaotasi.blogspot.com
These look amazing! How many does it make?
Hey Mel – thanks for the tips. I wasn’t sure when it called for 1/2 cup butter if that was supposed to be melted so I’m glad you clarified. I’m going to edit the recipe!
Jennifer – it’s been a while since I made them but if I remember right, it makes about 24.
Brittany – thanks for letting me know you liked these muffins! I think that’s a great idea to zap them in the microwave for a few minutes so they taste “fresh” – if only my batch lasted long enough to cool! I’ll have to try that next time.
Lunar Daughter – thanks for the recipe! Don’t be deceived – I definitely do my share of “shortcut” recipes, so I’m glad to add this one to the list. Thanks for sharing!! It sounds delicious – I’ve made a pumpkin chocolate chip cookie similar to this one before and it is delicious so I’m sure the muffins are terrific.
I’m practically famous now that I’ve got one of my recipes on your blog. I’m glad you liked these as much as we do.I’ve been making these for a couple years and have discovered if I mix the batter really well and soften the butter, the muffins turn out lighter and better.
I couldn’t agree more that pumpkin and chocolate go perfectly together. I’ll have to try these ones out!
Thanks so much for this recipe- IT WAS AMAZING! Since you gave it to me a few weeks ago I’ve made it 3 times! (No I’m not kidding-they are that addicting!) I substituted margarine for the butter so that Scott could eat them, and I used the combo you suggested for the pumpkin spice. You never disappoint me Mel! Yum!
I’m sure this would smell amazing. Thanks for the alternative to pumpkin spice tip too. I have so many spices that I rarely use and am hesitant to add new ones.
Thanks so much! I made them with the semi-sweet and brought them to Harrison’s school today. I don’t eat pumpkin, but I had my mom and husband taste taste and they both thought they were delicious!
I’m going to try these – did you use semi-sweet or milk chocolate chips? Thanks so much!
I love these! Pumpkin and chocolate combine so beautifully!
very nice–looks like the perfect muffin to me. plus there’s chocolate involved, so they’re an automatic winner.
Mel, I made these last night and am making them again today to take to people! LOVE THEM!
These were absolutely delicious! I ate 3 of them right out of the oven, and then every time I ate more I microwaved them so they were warm like the first ones. Better than any pumpkin recipe I’ve tried! Thanks.
I can’t believe I am not “sweeted out” yet after Hallween. I guess getting older it isn’t quite as thrilling to munch on candy until you make yourself sick!!! I just never tire of pumpkin and chocolate! These look wonderful!
Mmmm…I made some chocolate chip pumpkin cookies a few weeks ago, muffins would be wonderful too.
Hi Jan – I used semi-sweet chocolate chips…that is usually what I have on hand!
Hi could i substitute the canned pumpkin like the ones that i made with your pumpkin roll (by the way my husband loves it!) with the pumpkin puree? thanks!
Anonymous – I’ve edited the recipe because I have gotten several comments over the “pumpkin puree” ingredient. It is the same as canned pumpkin, so yes, go ahead and use the same as in the pumpkin roll!
Thank you! your blog is awesome!!!
Hi Melanie, I was curious about the pumpkin puree also b/c I could not find it at my supermarket. So I can use the regular canned pumpkin, the same as the pumpkin bars receipe, which by the way, I made for Thanksgiving and they were so moist and delish! I was worried b/c I had to bake a little longer, but they turned out well.
Anonymous – yes, the pumpkin puree is the same thing as the canned pumpkin that is called for in the pumpkin bars. I’m glad you liked them, by the way!
oh I forgot to add, does 1 cup equal the entire can?
Thanks for always responding to the many questions! I know we all appreciate it!
and do they freeze well? What about the pumpkin bars, could you freeze them w/o the frosting?
Thanks!
Lorie
Lori – no, 1 cup is usually a bit less than the can of pumpkin puree so you’ll need to measure it out.
Also, they do freeze well. But I’ve never frozen the pumpkin bars so I’m not sure how well they would freeze. I’m guessing the bars are better made fresh, but if you try freezing them, let me know!
Raechel – thanks for checking in! I’m really glad you’ve liked the coconut cream pie and these muffins. Your substitutions sound delicious and the sucanat sugar sounds interesting! Glad they turned out well.
I came across your blog last month. And I have to say I love it! I have tried your coconut cream pie. Wonderful! And I have tried the chocolate pumpkin muffins. Lets just say that they didnt last long. I used whole wheat flour and sucanat sugar instead and they were awesome.
Hi,
I just found your sight and everything looks fabulous! My questions is, when making these muffins you just instructed to mix everything together and then add chocolate chips. Do you just put everthing in one bowl and literally mix together, or do you cream butter and sugar, then add eggs, etc. in the more traditional manner or does it make a difference?
Theresa – these muffins really are forgiving and you can mix all the ingredients together and then add the chocolate chips. That’s how I always make them (as with all muffins, just don’t go crazy and overmix).
OK, really….everything I make on your website is amazing! My family LOVED these and they all try to say they don’t like pumpkin. (Not to mention it is June and 100+ degrees outside but I am trying to have pumpkin fest around here.)
Kristen – your comment cracked me up! I love pumpkin season all year long, too. I’m so glad these muffins were a hit even for your non-pumpkin-loving family! (or so they say, right?)
I made these this AM and they were delish! I ate far too many
I did cut back on the butter to save a few calories – only did 1/4 cup and then used the whole can of pumpkin…..and they turned out fab! Moist and delish and saved so many calories I could eat 10…..LOL!
Leigh Anne – love your changes on this recipe, especially to make it healthier!
I made this last week and they are fantastic! I used a silicone mini-muffin pan and ended up with around 40 little muffins. There were probably more, but I had to do some taste-testing after they came out of the oven.
I also used some cream cheese icing left over from another recipe.
My husband loved these and I ended up taking some to work the next day and they were gone on a couple of hours!
For the ones kept at home, I stored them in the fridge and they were easily re-heated in the microwave.
Thanks Mel – another great recipe!
Ruchita – thanks for letting me know you liked these muffins! And what a great idea to top them with cream cheese icing…divine!
I have been waiting to post regarding this recipe so that I was SURE of what I was going to post
— but after doing a whole can accidentally the 1st time I made the muffins, I continued w/ my experiement. I used a whole can of Trader Joe’s organic pumpkin each time I’ve made ‘em and WOW, they are moister than moist! I have brought these to everything I’ve gone to this fall…. Mel, AGAIN, amazing recipe. (We are so good for your self esteem!!!) 
You really are my go-to girl. I pretty much go no where else.
ChrissieK – thanks for experimenting with this recipe and checking in. That’s awesome! I’m jealous you have a Trader Joe’s so close but am ecstatic that a whole can of pumpkin made these muffins over-the-top moist and delicious. Thank you!
Mel, your blog is absolutely wonderful. I just posted a recipe on mine for two other versions of this fall treat, and included a link to you. I’m eager to try out the Lion House rolls soon–that picture you have looks rather tempting. I’m trying to psych myself out. ha ha. And it seems like I need powdered milk maybe? Or that could be one of the cinnamon rolls recipes you have. Everything you do looks good and I am anxious to dive in. You are an excellent cook, I can tell. Thanks for all our contributions to people all over the world. You rock!
Delicious!
A couple more ideas for those making mini-muffins. I used the little muffin papers and ended up with over 50 (a fun surprise!). In those little papers, it took 16 minutes to cook (in Denver, anyway). Also, I used regular sized chocolate chips, but I’d recommend either switching to little chips or cutting back to 3/4 cup, because they were pretty chocolate-y. I’m making them for a brunch, so in retrospect, I would’ve cut back a little on the sweet factor. But still VERY tasty!
Another great recipe, Mel. You’re the bomb!
Angela – thanks for your comments on this recipe! I’m glad to have more info on the mini version.
Yum! I just had one practically straight out of the oven. I ended up with 19 muffins about the size in the picture, instead of 2 dozen. I also used the whole can of pumpkin as someone suggested. Next time (and there will definitely be one soon!) I’ll try to make it an even 2 cups of flour (whole wheat worked well) and see if I can’t get closer to 24 scoops. Hopefully they’ll still be as good. Thanks for the recipe! I’m sure they will vanish quickly at the church activity tomorrow morning. BTW, I’ve totally fallen in love with your blog!
Rachel – thanks for including your variations! So glad you loved them…and I hope you enjoy other recipes you find to try!
Does soda mean sprite? Or baking soda? I’m new to baking and was curious
Mel-
LOVE your site! Found you by searching internet for ‘best banana bread’ and found it with you! I love to bake- but very much can not cook normal meals (sadly)- but each recipe I have tried from your site is v. excellent and my husband and kids are thrilled! Love your banana bread, chocolate chip cookies, Basil stuffed Chicken, Crispy chicken wraps etc etc- anything we try is actually consumed happily by all! (shamed to say even your ‘perfect corn’ was an eye opener to us- SO GOOD!) Made the pumpkin muffins tonight- and messed up recipe by accident (used whole can of pumpkin)- so tried to fix by putting in 3/4 cup of ground flax to soap up extra pumpkin (sigh.. . see how NOT a good cook??) – and made 12 muffins for this entire recipe (oops) -but- happily. .. they turned out SO VERY EXCELLENT! Large perfectly shaped ‘muffin-tops’ like bakery muffins, SO moist and excellent- with secret whole wheat pastry flour subbed for 1/2 of flour plus the hidden ground flax to deceive children! Also used mini chocolate chips to stop 4 year old from picking them out and just eating the chips. . .Hurrah!! THANK YOU!!! (you really are our hero. .. .). Throwing out all other cookbooks and checking with you each night to see what is for dinner. . .
Just made these and YUM!!! My 9 month old demolished them. I did use a sugar substitute so that my diabetic husband can eat them and they taste wonderful. I used a whole can of pumpkin and melted 1 stick of margarine to make them super moist! I will be making these over and over! Thanks a bunch
I made these for my roommates and everyone loved them! One of them took a bite and she said, “these are so good!” Thanks for so many amazing recipes!
These were amazing. I made them with white whole wheat flour and then used the substitution others suggested of adding a whole can of pumpkin and cutting the butter to 1/4 cup. They were perfectly moist even the next day. Will make these ALOT
My kids and I made these this afternoon, they are very yummy!!!
[...] pack of mini pumpkin muffins and was totally disappointed. I originally found this recipe over at Mel’s Kitchen Cafe. You have to love a recipe that says “mix all ingredients [...]