Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins Recipe

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Lynnda Cloutier


A beautiful and delicious autumn breakfast treat. Source unknown


★★★★★ 1 vote



  • ·
    1/2 cup sliced almonds
  • ·
    1 2/3 cup flour
  • ·
    1 cup sugar
  • ·
    1 tbsp. pumpkin pie spice
  • ·
    1 tsp. baking soda
  • ·
    1/2 tsp. baking powder
  • ·
    1/4 tsp. salt
  • ·
    1 cup canned pumpkin
  • ·
    1/2 cup butter, melted
  • ·
    2 eggs
  • ·
    1 cup chocolate chips, 6 oz

How to Make Pumpkin Chocolate Chip Muffins


  1. Spread almonds in single layer on baking sheet. Toast at 350 for 5 minutes or til light brown. Remove to plate to cool. Maintain oven temperature. Mix flour, sugar, pumpkin pie spice, baking soda, baking powder and salt in a bowl Whisk the pumpkin, butter and eggs in bowl til blended. Stir in chocolate chips and almonds. Fold into the flour mixture just til moistened. Do not overmix. Fill twelve greased or paper lined muffin cups with batter. Bake for 20 to 25 minutes or til muffins test done. The muffins will appear slightly underdone when removed from oven. Cool in pans for several minutes and remove to a wire rack to cool completely. Makes 1 dozen muffins.
    To make your own pumpkin pie spice, mix 2 Tbsp. ground cinnamon, 2 tsp. ground nutmeg, 2 tsp. ground ginger and 1 1/2 tsp. ground allspice.

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About Pumpkin Chocolate Chip Muffins

Course/Dish: Other Breakfast, Muffins

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