Pumpkin Chip Muffins Recipe

Name: Pumpkin Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 eggs; 2 c. sugar; 1 (16 oz.) can pumpkin; 1 1/4 c. vegetable oil; 3 c. all purpose flour; 2 tsp. baking soda; 2 tsp. baking powder; 1 tsp. cinnamon; 1 tsp. salt; 1 (12 oz.) bag semisweet chocolate or butterscotch chips

Servings: persons

4 eggs
2 c. sugar
1 (16 oz.) can pumpkin
1 1/4 c. vegetable oil
3 c. all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 (12 oz.) bag semisweet chocolate or butterscotch chips

1
Preheat oven to 400u00b0.
2
In a large bowl combine eggs, sugar, pumpkin and vegetable oil.
3
Beat until smooth, set aside.
4
In a large bowl sift together flour, baking soda, baking powder, cinnamon and salt.
5
Slowly add flour mixture to pumpkin mixture, stirring well.
6
Fold in chocolate or butterscotch chips.
7
Fill greased or paper-lined muffin cups with batter until three-fourths full.
8
Bake 16 to 20 minutes or until centers of muffins bounce back when touched.
9
Makes approximately 36 muffins.
10
Can also be made as mini-muffins.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 eggs, 2 c. sugar, 1 (16 oz.) can pumpkin, 1 1/4 c. vegetable oil, and more.

Yes, Pumpkin Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chip Muffins

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