Nothing tastes better in the summer than a lobster roll, mmmm! This one utilizes low-calorie mayo and is also available on whole wheat bread! Include homemade potato chips and a green salad with your meal!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 – muffins |
Ingredients
- 4 eggs
- 2 cups white sugar
- 1 (15 ounce) can pumpkin
- 1 ½ cups vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
- Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
- In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
- Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 246 mg |
| Sugars | 25 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Made the recipe without any modifications. It came out delicious and my kids loved them!
This was the 2nd time I’ve made these. First round I followed recipe except for chocolate chips. I used raisins instead. Very good. Today I substituted unsweetened applesauce for the oil and we thought they were even better! This makes a LOT of muffins. Update: After the 2nd batch dried out quickly from only using applesauce instead of oil, I have done these again with half unsweetened applesauce and half oil. Think this is the right ratio. Not oily like the first batch, but still nice and moist. Put about 2/3 of them in the freezer before I gain 10 pounds!
I substitute applesauce for half the oil. So I use 3/4 c applesauce and 3/4 oil.
This is an excellent base recipe for a muffin – they come out nice, moist, and fluffy. The pumpkin ends up being more of a moisture source than a flavoring. We substituted 1/2 cup of the vegetable oil for butter and 1 cup of the white sugar for brown (I love brown sugar with pumpkin). The filling is very generous – we ended up making 24 muffins and 12 mini muffins with filling the cups about 3/4 full. The mini muffins took about 13 minutes to bake.
My granddaughters loved these, couldn’t stop talking about how good they were. I did use gluten-free flour, and cut sugar down to 1 1/4 cups. Will definitely be making these again.??
Making them again but will add less oil and more pumpkin. But it’s a pretty okay recipe
I really enjoyed enjoyed this recipe. I made half the batch plain (for the anti-chocolate crowd) and the other half with chocolate chips. We enjoyed both equally! Thank you for sharing!
Fantastic! I used a suggestion of cutting the oil to 1 cup and used pumpkin pie spice in place of the cinnamon. They came out moist fluffy with a delicate crunch on top. Definitely will make again.
These are so light and fluffy. My whole family loves them! As a side note, I was running low on chocolate chips and only used a cup. That seemed like plenty. Enjoy!
I used 1 C oil and 1 1/2 C sugar. That part was fine. They came out nice and fluffy, but all I taste is chocolate. Not much pumpkin or spice flavor. I had a feeling that would be the case though. Next time I might try using more pumpkin and even less oil.
Delicious! We substituted oil for equal parts applesauce.
I really liked the way they turned out.
Thought about cutting down the sugar, but I thought I might mess with the texture/moisture. They were delicious, great recipe!
My kids can’t get enough of these! So delicious!
I made these as a Halloween surprise for my coworkers. I made them into mini muffins not realizing that the yield was already so high, so I ended up with about 70 mini muffins. They were very good and people had good things to say about them, however the one criticism I got over and over again was that they weren’t very pumpkiny. The taste of the cinnamon dominated most of the pumpkin flavor. Therefore if you are making this recipe to be very strong pumpkin, it’s not the one for you, but if you would like it to be mild then it’s a good choice. I also reduced the amount of oil like others said and it proved to be a good call.
Super yummy 🙂 great for inexperienced bakers
Substituted one cup almond flour for one c AP flour, 3/4c sugar, 1c coconut sugar, 1/2c oil, 1/4c applesauce, 1/4c coconut oil, added 1 tsp vanilla, and 2 tsp cinnamon. So good! And don’t feel so guilty eating for breakfast
These are yummy. I prefer either butterscotch or white chocolate to the chocolate chips.
Best ever!
These have become my most requested muffin! My husband does not like pumpkin, but he eats these two at a time. 🙂 Very flavorful, very moist. I tried using less oil to make it a bit healthier, but that made them too dry. Make them as is!
Loved these. As suggested, I lowered the amount of oil to 3/4 c. I will try applesauce next time, include nutmeg or pumpkin spice, and add raw sugar on top. I also added 1 T of Vanilla, added 1/2 t more of cinnamon, and substituted 2 c of the white flour with whole wheat pastry flour. They were delicious, moist, and devoured by my husband and 3 year old daughter..