Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Ready in 45 minutes
15 review(s) averaging 4.9. 87% would make again

Top-ranked recipe named "Pumpkin Chocolate Chip Muffins"

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Try this Pumpkin Chocolate Chip Muffins recipe, or contribute your own. "Muffins" and "Chocolate" are two tags used to describe Pumpkin Chocolate Chip Muffins.

"i get requests for these muffins all the time. i make the miniture ones and watch the time. i don't use the almonds, though. they are great for a snack and i make them for teachers and coffees for school all the time in the fall. everyone loves them!! "

- jan2521

Ingredients

Are you making this? 
12 12 Regular or 48 miniature
Make one or two days ahead
1/2 c Almonds; (1 1/4 ounces) sliced
1 2/3 c All-purpose flour
1 c Granulated sugar
1 tb Pumpkin pie spice
1 ts Baking soda
1/4 ts Baking Powder
1/4 ts Salt
2 lg Eggs
1 c Plain pumpkin; (half of a 1-lb can)
1/2 c butter; (1 stick), melted
c chocolate chips; (6 ounces)

Original recipe makes 6 Servings

Servings  

Preparation

Heat oven to 350 F. Put almonds on a baking sheet pr pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds dont burn. (You can also toast them in a toaster oven.) Slide almonds off the baking sheet so they cool quickly. Grease muffin cups, or use foil or paper baking cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days. Reheat before serving. Source: Muffins By Elizabeth Alston

Verified by stevemur

Yummy! Taste just like what you would think Fall tastes like! photo by pineapplebutter pineapplebutter

Calories Per Serving: 665 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very tasty and moist! Can't wait to share them!
ChristinaJones123 2 years ago
very moist and delish!! I did substitude wheat flour and applesauce for a healthy exchange
MarleneV 2 years ago
My kids love these, picked first over other muffins!
Maxstead 2 years ago
Great recipe! We loved them!
ramonayj 2 years ago
One of the best muffins I've ever made or had, omitted the almonds just because I didn't have any. My husband doesn't really like pumpkin, but still LOVED these!
aj 2 years ago
Love this recipe!!! I left out the almonds. And I wondered about the butter but it made them super moist!!!!!
Shellycat 3 years ago
Perfect muffins! Great texture and taste. MAKE THEM!
Sschneider84 4 years ago
I left out the almonds. Didn't have pumpkin pie spice so I substituted 1/2 tbsp cinnamon, 1/4 tbsp ground ginger and 1/4 tbsp nutmeg
kcred 4 years ago
These were AMAZING! Took them to a staff meeting and they were gone right away! Yum!
realtorjparker 4 years ago
These muffins are so delicious and moist! This is recipe that you will save to your favorites!
prvenegas76 4 years ago
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