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I love using canned pumpkin for baking all year, but especially in the fall. I like to try new recipes, but I also have some old favorites. These pumpkin chocolate chip muffins are one of our family’s favorites, and I make them every year. This year I made some for a playdate and all the other people there gobbled them up.

Pumpkin Chocolate Chip Muffins

You can certainly use cooked pumpkin puree from a fresh pumpkin, but the canned version is just as good and way easier. Preheat the oven to 350 degrees.

Here’s everything you’ll need: butter, pumpkin, eggs, sugar, flour, baking soda, salt, cinnamon, and chocolate chips.

Mix together the butter and the sugar first.

Then add in the eggs.

Then add the pumpkin, which is going to make it a lot thicker.

Then stir in the dry ingredients.

Finally, stir in the chocolate chips. I used mini chocolate chips because I planned to make mini muffins, but you can use the regular sized chocolate chips as well.

Scoop the batter into a greased muffin tin and bake for about 12-15 minutes for mini muffins, and 18-21 minutes for larger ones.

They’ll come out ready to eat, as soon as they cool off!

Pumpkin Chocolate Chip Muffins

Ingredients

  • 3 cups flour
  • 1 tsp. baking soda
  • 1.25 tsp salt
  • 2 tsp. cinnamon
  • 4 eggs
  • 1/2 cup sugar
  • 1 15-oz can pumpkin
  • 1 cup butter
  • 1 12-oz bag chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Mix together the dry ingredients.
  3. Mix the butter and sugar together first, then the eggs.
  4. Mix in the pumpkins.
  5. Stir in the dry ingredients.
  6. Add the chocolate chips.
  7. Scoop batter into greased muffin tins.
  8. Bake them for about 12-15 minutes for mini muffins and 18-20 minutes for regular sized muffins, or until a toothpick inserted in the center comes out clean.
  9. Let them cool in the pan for a few minutes before trying to remove them.

These pumpkin chocolate chip muffins are perfect for fall! They come together really quickly and can even be frozen for a future treat!