Pumpkin Chocolate Chip Muffins Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - Canned pureed pumpkin
  • 1/2 cups - Water
  • 1/4 cups - Canola oil
  • 2 tablespoons - Ground flax seeds, find in health food stores or specialty markets
  • 1 teaspoons - Vanilla
  • 1 cups - Whole wheat flour
  • 2/3 cups - Whole wheat pastry flour, or unbleached white flour
  • 1 cups - Granulated sugar
  • 1 teaspoons - Baking powder
  • 1/2 teaspoons - Baking soda
  • 1/2 teaspoons - Cinnamon
  • 1/2 teaspoons - Salt
  • 1/4 teaspoons - Freshly grated nutmeg
  • 1/2 cups - Semi-sweet chocolate or carob chips
  • 1/3 cups - Walnuts or pecans, chopped
  • 3 teaspoons - Raw sugar, optional
  • Directions:

    1. Heat the oven to 350°. Place the pumpkin, water, oil, flax seeds and vanilla in a blender; process on high until well blended, about 1 minute. Set aside.
    2. Mix together the flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg in a large bowl; add the pumpkin mixture, stirring until well blended. (Add a little water if the mixture seems dry.) Fold in the chocolate chips and nuts.
    3. Spoon the batter evenly into a muffin tin lined with cupcake liners or sprayed with non-stick spray. Sprinkle each muffin with 1/4 teaspoon of the raw sugar, if desired.
    4. Bake until a cake tester inserted into the center of a muffin comes out clean, about 30 minutes. Let cool 5 minutes in the pan; gently remove from the pan. Cool completely on a wire rack.

    Main Ingredient:


    Category:  Breads

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    Grandma Dailey; cut from (unknown) newspaper

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    Posted On:

    May 16, 2020

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