Pumpkin Chocolate Chip Muffins

Are you pumped up for Christmas yet?.  I am preparing for our Christmas breakfast celebration.  I went grocery shopping to get all my breakfast ingredients.  There will be 8 of us on Christmas morning and I am cooking up a traditional breakfast consisting of French toast, scrambled eggs, center cut bacon, hash browns, mimosa’s and Rudolph’s Red Nose cocktails.  Today I made two kinds of muffins.  Pumpkin chocolate chip and cranberry orange.  I just love the aromas in my kitchen and watching the boys drool over the muffins, knowing they can’t have any for a couple of days.  ha! Why don’t you add to the excitement of your holiday celebration with these pumpkin muffins?

Anyway, tomorrow is the last day for the e cookbook giveaway courtesy of Pimpthatfood.com.  For details click here.

Here is the recipe for the pumpkin chocolate chip muffins.


Makes 12 muffins

5 PP per muffin


  • 1 cup pumpkin puree
  • 1/3 cup canola oil
  • 2 large eggs
  • 1/4 cup plus 2 tablespoons Splenda sugar blend
  • 1 1/2 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin-pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips, plus more for sprinkling on top


Preheat oven to 350

Grease a muffin tin, or line with paper.

In a large bowl, mix together pumpkin puree, oil , eggs and sugar until well blended.

In a separate bowl, mix the flour, baking powder, pumpkin pie spice, baking soda and salt. Add to the pumpkin mixture and whisk until just combined. Fold in the chocolate chips.

Spoon batter into prepared muffin tin, filling each about 2/3 full. Sprinkle a few more chips on top of the muffins.

Bake for 25-30 minutes or until a toothpick, inserted in the middle of the muffin comes out clean. Cool in the pan for 5 minutes, then remove to a rack.

What a great treat to wake up to on Christmas morning, don’t you think?

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Pumpkin Chocolate Chip Muffins — 3 Comments

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