Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins: Cozycakes Cottage

Remember the pumpkin shortage a couple of years ago?  Heavy rains (with subsequent flooding) and a fungus were to blame.  I panicked and bought cans and cans of pureed pumpkin the day I heard the news (this was before I realized that most organic brands were unaffected.  oops).

Pumpkin Chocolate Chip Muffins: Cozycakes Cottage

People teased me.  I didn’t care.  I was enjoying pumpkin baking madness, not bothered by the “you’re a hoarder!” comments flung my way.  Who ya gonna call when you need canned pumpkin for Thanksgiving pies?  hmm?  😉

Pumpkin Chocolate Chip Muffins: Cozycakes Cottage

These muffins are one of the pumpkin-flavored goods I baked during that shortage.  I found this recipe at Money Saving Mom and love them.  I changed them just a wee bit to suit my family’s tastes and decreased the sugar as well.  We enjoy them each fall and winter.  I love to share them when I make a batch and friends always ask for the recipe so I thought I should just post these bad boys here.  Enjoy!  And Happy Autumn!

Pumpkin Chocolate Chip Muffins

(adapted from Money Saving Mom)

Our Favorite Pumpkin Chocolate Chip Muffins
Cook time
Total time
These scrumptious muffins freeze very well. Perfect for crazy, rushed mornings. 🙂
Recipe type: Breakfast
Serves: 24-30
  • •3 cups flour
  • •2 tsp. baking soda
  • •2 tsp. baking powder
  • •1.5 tsp. ground cinnamon
  • •1 teaspoon salt
  • •4 eggs
  • •1 and ¾ cups sugar
  • •1 (16 oz.) can pureed pumpkin (or two cups cooked and pureed fresh pumpkin)
  • •1 and ½ cups oil (the oil makes these muffins very moist, however, I've also used some applesauce in these and decreased the amount of oil)
  • •1.5 cups mini chocolate chips
  1. Preheat oven to 400°. Line muffin pans or spray with Baker's Joy. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Set aside. Using a hand mixer, beat the eggs, sugar, pumpkin, and oil until thoroughly combined. Add the flour mixture and mix until combined. Fold in the mini chocolate chips. Fill muffin cups about ¾ full and bake for 15-20 minutes or until a toothpick inserted in center comes out clean.


10 thoughts on “Pumpkin Chocolate Chip Muffins

  1. Thank you for indulging me when I begged for this recipe! They are to die for! We look forward to these every year and I’ve already been dreaming of them for this season! I was waiting for the weather to cool down but not anymore!

    1. haha! My pleasure, Abs! I’m so glad you enjoy them, too. I was waiting for much cooler weather, too, but I couldn’t wait anymore. 🙂 I hear we are getting some cooler days soon though…woo! xxx

    1. I agree! What a treasure this recipe is for so many of us it seems! Btw, I decreased the sugar from the original and there’s basically no change in flavor (just in case you wanna decrease sugar intake). Mm mm, yay fall! 🙂 xx

    1. I think you’ll enjoy them, Pam. Perfect for guests–they make at least 2 dozen (or more depending on size) and they freeze well, too. Munchie tries to eat 3 a day…tries. 🙂

    1. Hi Barb! Absolutely, applesauce will work as a substitute (the oil makes them incredibly moist). I haven’t used applesauce to replace all of the oil in this yet, but I’ve done partial applesauce. I will note that in the recipe as well–thanks for the reminder! I’ve added flax to this as well–you can change it up as you like. 🙂

  2. Just made my annual Fall batch of these and they are as delicious as ever! I look forward to them every year and of course I think of you! This year I made some as mini muffins, too! Thanks again for sharing this recipe!

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