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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!