Pumpkin Chocolate-Chip Muffins

Jennifer Enders


A wonderful Autumn twist to your morning muffin.


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  • 1 2/3 c
  • 1 c
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1
  • 1 c
  • 1/2 c
  • 1/2 c
    sliced almonds (optional)
  • 1 c
    chocolate chips

How to Make Pumpkin Chocolate-Chip Muffins


  1. Begin by greasing a muffin pan or by placing paper muffin cups in the pan.
  2. Brown the almonds in a 350* oven for about 5 min. Remove from pan and cool.
  3. Combine the flour, sugar, baking soda and powder, salt, and spices in a bowl.
  4. In a separate bowl, beat the eggs and mix in the pumpkin and butter.
  5. Slowly add the dry mixture to the wet mixture, stirring constantly until thoroughly mixed.
  6. Mix the almonds and chocolate chips into the batter.
  7. Fill the muffin cups three-quarters full. Bake at 350* for 20 to 25 minutes. Remove from the pan and serve warm or wait until cooled.

Printable Recipe Card

About Pumpkin Chocolate-Chip Muffins

Course/Dish: Other Breakfast
Main Ingredient: Bread
Regional Style: American

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