This is a re-release of this post I did back in October 2011 of my favorite pumpkin recipe! It actually started as a plain pumpkin bread recipe that my mom made when my sister and I were growing up, but I put my own unoriginal twist on it by adding chocolate chips and making muffins instead of loaves! As many of you already know, I have a major sweet tooth – any opportunity I can to make something just a little sweeter, you know I’ll take it! These muffins may not be the prettiest things you’ve ever seen, but damn it, they’re delicious! They are so quick and easy to make, and come out incredibly moist.

While my photography isn’t perfect (especially in the area of food presentation), these photos are certainly an upgrade from the original post! I had a good laugh looking back at those as I was baking last week. Below is a more organized version of the recipe for you to bookmark as well! Anyway, I wanted to share this yummy recipe for pumpkin chocolate chip muffins while we’re in the thick of pumpkin season! I packaged several of these up for friends last week – they make a great seasonal gift, and would definitely impress your folks at Thanksgiving. Enjoy!


WHAT YOU’LL NEED

3 1/3 cups of flour

2 tsp baking soda

1 tsp nutmeg

3 tsp cinnamon

A dash of salt

3 cups of sugar

1 cup of Crisco vegetable oil

2/3 cup of water

1 can (16 ounces) of pumpkin

4 eggs

Semi-sweet chocolate chips


DIRECTIONS

  1. Heat your oven to 350 degrees. Place muffin cups (if you’re using!) in the muffin tins and spray the whole thing with non-stick spray.
  2. In a large mixing bowl, stir together the flour, baking soda, nutmeg, cinnamon and salt.
  3. In a separate bowl, combine sugar and Crisco. Mix well and then pour contents into the large mixing bowl containing the flour mixture.
  4. Next add the water, pumpkin and eggs to the large mixing bowl and stir until smooth. Be sure to scrape the sides and bottom to thoroughly mix everything together!
  5. Add chocolate chips! I never really measure here – just add whatever looks good to you! Stir until the chocolate chips are fully coated.
  6. Pour into three 8 or 9-inch loaf pans, or do it my way and pour into muffin tins (you should end up with about 40 muffins in total!).
  7. If doing loaves, bake for 1 hour or until done. If you’re doing muffins, bake for 20 minutes or until done.

PS: I finally found this sweater (which I bought in store) online last week! It’s only $15… that’s right.. $15!!!!! It is super soft and cozy, and in the most beautiful year-round neutral.

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