Taste Tested Tuesday: Pumpkin Chocolate Chip Muffins
Posted by AndreaIt’s fall ya’ll and pumpkins are plentiful! This past weekend was a cold and rainy one, so I decided to prepare a few things to warm us up. Seasonal flavors such as pumpkin, cinnamon, nutmeg, and ginger are delicious, and I couldn’t resist putting them to good use in these wonderfully moist muffins.
Pumpkin Chocolate Chip Muffins

1 cup white sugar
1/4 cup canola oil
2 eggs
1 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (minis work well)
Preheat the oven to 350 degrees and line a muffin tin with paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Photo: Courtesy of alumroot (Flickr)






for a young adults party this friday, i’m making the pumpkin dip recipe that you posted last fall.
thanks so much.
Tammie, thanks for sharing your twist on the Balsamic Chicken. Your Crock Pot method is a great idea. I will be make note of it on my recipe sheet tonight!
Funny you should mention that pumpkin dip. I was thinking of you this weekend and recalling how much you liked it as I picked up the ingredients to make it.
Hope the kids have a great time at the party this weekend:)
This sounds like a super combination. Chocolate chips in anything are just fine by me! :~D
My thoughts exactly! Congratulations again and enjoy the celebration with hubby!