Moist & Mini Chocolate Chip Pumpkin Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen mini muffins
  • 1 can (15 oz) pumpkin
  • 1½ cup sugar
  • 1 cup oil
  • 4 eggs
  • 3 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • chocolate chips to taste (I use 1 cup)
  1. Combine the first 4 ingredients (pumpkin, sugar, oil, and eggs) and beat until mixed.
  2. Combine the next 5 dry ingredients (flour, pumpkin pie spice, salt, baking powder, and baking soda) and add to the mixture. Beat.
  3. Stir in your chocolate chips. (I make one tray first of PLAIN muffins for my son and then add the chips and make the rest).
  4. Bake at 375* for about 15 minutes. Don't over-bake! I check them around 13 minutes (I just can't wait!) Use a toothpick to see if it comes out clean.
  5. Let cool for 5-10 minutes then move them to a baking rack.
  6. Try not to eat them all at once ;)
  7. *If you make REGULAR (not mini) muffins, heat at 400 degrees and bake about 20 minutes.
Recipe by Baby Dickey | Chicago, IL Mom Blogger at