Pumpkin Chip Muffins

Since the childcare kids have been here, I’ve been pulling out some of my old favorite recipes.  Typically a couple times a week we bake something together with the kids helping to measure and count following the recipe.  Yep, I even let them crack eggs.  They seem to really enjoy it.  This time around with childcare it’s easier with a much better designed kitchen.


Many of the recipes we’ve been making are from my days when all the kids were home.  Some of the recipes have faded away a bit as they make a big batch and with just Hubby and me around, we don’t eat as much.  My crew of kids are great eaters…so out came the old recipes.

Here are Pumpkin Chip Muffins…I love them.  The kiddos sure seam to like them too.  Here’s the recipe.

4 eggs
2 cups sugar
1 can pumpkin-15 oz
1  1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 cups semisweet chocolate chips

beat eggs, sugar, pumpkin and oil until smooth.  Combine flour, baking soda, baking powder and cinnamon.  Add to pumpkin mixture and mix well.  Stir in chocolate chips.

Fill muffin cups 3/4 of the way full.  Bake at 400 for 16-20 minutes when a toothpick tests clean.  Makes 24 muffins.

I’ve made them with home grown squash too…just as good.

3 thoughts on “Pumpkin Chip Muffins”

  1. Try out butterscotch chips. Yummy! I bet it’s fun to bake again when you know that you won’t be eating the same snacks for a week! I have a few more years of teenage boys before I need to worry about cutting down recipes. ha

  2. I know what you mean about big batches, but this recipe looks like it would be incredibly easy to half (or even quarter). You’d the have half a can of pumpkin left, but I’d put it in the freezer ready for the next time you want to make a half batch.

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