Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 1 can (15 ounces) solid pack pumpkin

  3. 4 eggs

  4. 1/2 cup oil

  5. 1/2 butter melted

  6. 1/4 milk

  7. 3 cups all-purpose flour

  8. 2 teaspoons baking soda

  9. 1 teaspoon baking powder

  10. 1 teaspoon salt

  11. 1 1/2 teaspoons cinnamon

  12. 1/2 teaspoon pumpkin pie spice

  13. 2 cups (12 ounces) semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. In a large bowl, beat sugar, pumpkin, eggs, and oil until well combined. Gradually add in butter and milk until smooth. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Add flour mixture into pumpkin mixture slowly, about 1 cup at a time. Mix until smooth. Gently fold in chocolate chips. Fill paper-lined or greased muffin cups three-fourths full (tip: Using an ice cream scooper to fill the cups is easier than using a spoon or an icing bag!). Bake for about 18 minutes or until the top bounces back when touched. (Hint: The toothpick method doesn't work here because it will most likely hit a chocolate chip, which is melted, and it won't come out clean.) Cool for about ten minutes, and enjoy! Yield: serves 24 Notes: For less ingredients, 1 1/2 cups of oil can be used instead of butter and milk. The butter and milk are a little bit healthier though! This recipe can also be used for two loaves of bread in two 9x5 pans, or four 5x3 pans!


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