Posted by: Rachel | January 27, 2011

Pumpkin Chocolate Chip Muffins

This morning, I ate the last of my most recent batch of pumpkin chocolate chip muffins.  I baked them in December (WHAT!?!) but they freeze really well, and I have been nibbling on them since.  Therefore, this is more of an ode than a post.

This recipe was given to me by a friend named Daisy.  Daisy is a collegiate athlete- a pole vaulter, at that.  She is very nice, fun and absolutely ripped (in that hot body, great fitness kind of way).   When I make these muffins, I like to imagine that I am somehow following in her footsteps and will one day achieve her 8-pack abs.  Delusional?  Absolutely.

When I make these, I like to add a little more flavor.  Enter: banana-as-egg substitute.  If you’re not a big banana fan, these taste great without banana but I feel that pumpkin and banana blend well together and the banana serves as a great natural sweetener.  This and other changes are marked with an *.

pumpkin muffins

Did I mention these are studded with chocolate chips?

3+1/3 c. of flour
2 c. sugar  *when using bananas, cut this to 1+1/2 cups
2 tbls. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
4 eggs  *2 eggs, 2 super ripe, pre-mashed bananas
2 c. pumpkin  *pumpkin pie mix
1/2 c. butter + 1/2 c. canola oil  *to be extra healthy, you can substitute apple sauce for canola oil, but the substitution is not subtle- tastes much better and is more moist with oil!
2 c. chocolate chips (the true stars)

Preheat oven to 350 degrees. Grease muffin pans or use paper cups.

Mix dry ingredients (flour, spices, salt).

Melt butter in a large microwave safe bowl, then add pumpkin until blended.

Whisk in eggs *and pre-mashed bananas then add oil and sugar.

Add dry ingredients, folding with a spatula until dry ingredients are moistened.  Be careful not to overmix because this causes tunneling and results in tough muffins.  (Tough buns are a good thing, but tough muffins are not.)

Stir in chocolate chips.

Scoop batter into the pre-greased muffin cups in even spoonfuls to ensure even baking. Bake 20 to 25 minutes until puffy or springy to the touch.

After about 5 minutes of cooling in the pan, run a knife around the edges of the muffins to loosen them.  Turn onto a wire rack to cool.

Makes ~24 muffins.  These will keep for a day or two at room temperature but as previously mentioned, they freeze really well.  your computer must not be able to handle the delicious factor



  1. These look really, really good. I like the idea of adding banana (to anything, really)!

    How does substituting apple sauce for the oil work?

    Keep up the good work!

    • The oil to applesauce ratio is 1:1. The applesauce is supposed to help keep the final product moist while cutting calories but for this recipe, I would suggest trying 1/4 applesauce, 1/4 cup oil to equal the 1/2 cup. An entire 1/2 cup of applesauce did not stay as moist as I had intended.

      And thank you!

  2. Oh man. I totally want some muffins now. Looks delish!

  3. These sound great. Any left in the freezer for tomorrow? I really like how you’re taking your own pictures. You are, aren’t you?

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