Chocolate Chip Pumpkin Muffins

100% would make this again
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Serves about 36

2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.

Note: Donated by "Heddy" who says "It is especially nice topped with cream cheese icing."

Reviews of Chocolate Chip Pumpkin Muffins :

1-3 of 3 reviews

A foodie in Renton, WA Oct 30, 2007
Would make this again.
I substituted canola oil for olive oil and used lucerne egg substitute for real eggs and these muffins were delicious. They are sweet enough that you don't even need icing and my kids couldn't get enough of them!!

A foodie in Austin, Tx Oct 10, 2007
Would make this again.
DELICIOUS-I suggest pumpkin pie spice instead of allspice, and cream cheese frosting.

A foodie in Meridian, Idaho Nov 2, 2006
Would make this again.
This recipe was awesome and so easy! My daughter's class did a Halloween breakfast instead of the traditional cupcakes and cookies in the afternoon, so I wanted to come up with a fun seasonal recipe. These muffins were a snap to make and all the 3rd graders in her class absolutely loved them! So did my family! I will definitely be making these again!

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