Pumpkin Chocolate Chip Muffins

I added a dollop of sweetened cream cheese in it and was great! Used brown sugar

These turned out very good! Just listing my modifications here so I don’t forget. Based on the comments, I subbed brown sugar for the white sugar, doubled the nutmeg, cinnamon and cloves, as well as upped the pumpkin to 1 cup.

I used extra large eggs and mini chocolate chips and baked for 18 minutes. They turned out delicious! Nice and moist too.

This is a good recipe!! I use a heaping cup of pumpkin, brown sugar instead of white, and double the spices. (Except for the salt). Also use mini chocolate chips. This is a much-requested muffin recipe!

I used olive oil , mandarin orange juice instead of water , brown and white sugar and added pecans and extra cinnamon and a pinch of five spice powder ❤️also milk chocolate chips , turned out delicious ❤️❤️

I gave 4 stars as it is a great base to start, but made changes like others: I used almost a whole can of pumpkin, 1/2 white-1/2 brown sugar, and the following spices: 1.25 tsp cinnamon, 1 tsp ground ginger, and 1/2 tsp each of nutmeg, cloves, and allspice.

It was delicous

These were really yummy muffins and had amazing flavor! I bet if I followed the recipe it would have been 5 stars but I’m writing modifications for my own reference so I know what to fix for next time. I will make these again though because I really liked them! I doubled the recipe so I could use the entire can of pumpkin and used 3 teaspoons pumpkin pie spice, used applesauce in place of butter, brown sugar instead of white sugar, and used whole wheat flour. I baked them at 375 for 25 minutes. Next time I will bake them for 20-22 minutes because they were a tad overcooked. Also will have to spray the muffin liners because they stuck to the paper liners. Or possibly do half applesauce/half oil. But overall these were really yummy muffins!

Very dry

Really delicious. The muffins stuck to the paper liners so next time I make them I’ll spray the paper liners with non-stick spray.

I used butter, it didn’t integrate as well, but it cooked just fine, and taste great. I make muffin tops, maybe 400 was a bit too high for the Smaller.muffins and the butter. Yum! 14 muffin tops!

Really good muffins! I made them for me and my family and everyone loved them! I followed the other reviews and used 1 cup pumpkin instead of 3/4 cup, and I also made them with half brown/half white sugar, and I found that 12 mins was good instead of 20 if you cooking it at 400. They did stick to the wrappers a little bit, but other than that they were amazing! This is going to be my new thing to bake!

Tried it a second time with banana instead of pumpkin. Was better than the latter.

This recipe quickly became a family favorite and are now known as “Audrey’s special muffins” around the house. First time I made them, a friend ordered half a dozen. I add a bit of honey just before I add the chocolate, just a little dollop about the size of 2-3 peas (I never measure exactly LOL) and it adds a firmer texture around the corners without tampering with the taste. I’ve noticed some suggestions in the comments that I will probably try in the future to add some extra flavor, but overall as they are these muffins are extremely satisfactory. The ten year old was begging for seconds right before bed and broke down in tears when I said no, and the toddlers eat more than half of theirs which is a huge accomplishment. Thank you so much, this recipe got me good grades in cooking class and now makes me feel more on par with the other women of my family.

I made these today without the chips and they were horrible. They were like egg cups with pumpkin spices added. I ended up adding a lot more flour to mixture and they were a bit better. I will not be making these again.

Enjoyed these very much. I replaced the oil with applesauce which probably accounted for the slightly spongy texture.

I followed suggestions of others and they turned out well.

Spices 1/2 t nutmeg Ginger Cloves Alllspice 1 t cinnamon Used applesauce instead of oil

Been making this recipe for years as my family loves it. I purée and freeze pumpkin from our garden in cup fulls and pull out as needed through the winter. I used mini muffin trays and mini chocolate chips. I used a table spoon to fill the baking cups. Cooked at 400 for 15 minutes (suggested by another reviewer) and came out perfect! Made 48 muffins. A breakfast treat for the day after Thanksgiving.

I used milk chocolate chips and fresh cooked, puree, pumpkin. They turned out great!

The recipe called for all purpose flour but directions said bread flour. I used bread flour. I read other reviews and didn’t want to chance the muffins being bland so I double the pumpkin. Muffins came out very flavorful!