The Pioneer Woman Tasty Kitchen
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Pumpkin Chocolate Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Who knew pumpkin and chocolate were so good together? This recipe, given to me by a friend, makes a super moist and yummy muffin great for fall. Enjoy!

Ingredients

  • 3 cups Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 cups Sugar
  • 2 teaspoons Pumpkin Spice
  • 1 cup Vegetable Oil
  • 15 ounces, fluid Can Pumpkin
  • 4 whole Eggs
  • 2 cups Chocolate Chips

Preparation

Preheat oven to 350 F. If not using cupcake liners, grease muffin tins.

In a large bowl, combine dry ingredients by hand or with a mixer. Add oil, pumpkin, and eggs until well mixed. Stir in chocolate chips. Fill cupcake liner two-thirds of the way.

Bake for 20 to 25 minutes. I like to eat these muffins warm, so I put them in the microwave for a few seconds before I eat them.

You can also use half whole wheat flour and half white flour. If you are so inclined, you can figure out how to switch yogurt for the oil/eggs for a lighter version.

2 Comments

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ptcookinco on 10.3.2009

I made this recipe this morning before going hiking with some friends. We absolutely loved them! The muffins are very moist and very easy to make. I will definitely make them again!

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ginabe on 9.20.2009

I just took these out of the over and they look wonderful! I had some frozen pumpkin in the freezer, but only 10 oz. so I added five oz. of zucchini to make up the difference. I’m pretty sure it didn’t make much of a difference. I also used half whole wheat flour, which I usually do w/ muffins and quick breads. Thanks for the recipe. It’s just what I was looking for today!

One Review

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ptcookinco on 9.27.2012

I love these! They are super moist and delicious. The chocolate chips are a great add in, too.

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