Who loves pumpkin recipes? These are the best Pumpkin Chocolate Chip Muffins and SO moist and yummy. Plus quick and easy and who doesn't want that? You can make these as pumpkin muffins or as pumpkin bread.
I adapted this easy pumpkin recipe to add less sugar to make it healthier. This recipe was given to me 25 plus years ago by an older lady I worked with in a frame shop as a teenager.
The recipe card is old, worn looking and written in my teenager writing. The lady who gave me the recipe actually made these in tin coffee cans and it was pumpkin loaves instead of muffins.
Pumpkin Bread or Pumpkin Muffins?
This recipe can be made as either. The original recipe is for bread loaves. We love muffins plus they are more kid-friendly.
Change the cooking time based on whether you do muffins (about 20 minutes) or bread (about 1 ½ hours).
I use canned pumpkin because it's easy and that's what this recipe called for. You could certainly use homemade pumpkin. I've made pureed pumpkin in the past and used it and it works fine.
Adding in Nuts, Raisins, or Dates?
You can substitute the same amount of raisins, dates, or nuts of choice instead of the chocolate chips. Feel free to add whatever options you like.
Can these be made low sugar or low fat?
Yes! To lower the sugar content, you can use ½-3/4 cup sugar and use nuts instead of chocolate chips. To lower the fat, you can substitute applesauce. The texture and taste may be slightly different but they will still be yummy!
Silicone Muffin Liners
I used silicone muffin liners similar to these (affiliate link) Silicone Baking Cup Liners from Amazon and they were awesome! The muffins easily released and looked perfect!
Hope you enjoy some fall smells in your house as you make them and you and your family enjoys!
This Pumpkin Spice Latte syrup really makes your home smell good!Print
The best Pumpkin Chocolate Chip Muffin recipe! These pumpkin muffins or pumpkin bread is so moist and smells like fall! Make these easy chocolate chip pumpkin muffins/bread to go with your pumpkin latte!
- 1 ¾ cup flour
- 1 cup sugar
- ½ tsp baking soda
- ¾ tsp cinnamon
- ¾ tsp nutmeg
- 1 cup canned pumpkin
- 2 eggs
- ½ cup oil
- ⅓ cup milk
- ½ cup chocolate chips -feel free to put in more
- Preheat oven to 325 degrees.
- Mix dry ingredients and set aside. If using self-rising flour, omit baking soda.
- Beat eggs. Add oil, milk, and pumpkin and mix.
- Add dry ingredients and mix. Over-mixing can result in "holes" in muffins.
- Fold in chocolate chips.
- Divide into greased or lined muffin tins.
- Bake 18-20 minutes until done.
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