Flavor! Pumpkin Chocolate Chip Muffins

Sammy Johnson

These classic pumpkin muffins are quick and easy to make and can be enjoyed whenever you please. With a moist, soft and fluffy texture, these muffins have just the right flavor – not too sweet, not too spicy. This recipe can be made gluten-free simply by using gluten-free flour instead of regular flour.


-1/3 cup butter (room temperature)
-1 cup sugar
-2 eggs
-1/2 15 oz can of pure pumpkin (not canned pumpkin puree)
-1/3 cup water
-1 2/3 cup all-purpose flour
-1 teaspoon baking soda
-3/4 teaspoon salt
-1/4 teaspoon baking powder
-3/4 teaspoon cinnamon
-1/2 teaspoon ground cloves
-1 cup chocolate chips


-Preheat oven to 350º degrees and line 12 muffin tins with baking cups
-In a large bowl, cream butter and sugar until fluffy
-Beat in eggs, pumpkin and water
-In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon and cloves with a whisk
-Add dry ingredients to wet and mix well
-Stir in chocolate chips
-Pour batter into muffin tins
-Bake 25-30 min
-Remove from oven and let cool on a baking rack