Pumpkin Chocolate Chip Muffins

Either you love pumpkin, or you barely tolerate it during this season. We're pumpkin lovers at Panhandle, and these muffins are the epidemy of what a great muffin should be.

These pumpkin chocolate chip muffins are cake-like with a delicate spice flavor. You can add chunks of chocolate, chopped nuts, or different dried fruit like raisins if desired. Add them to your list of pastries perfect for brunches and continental breakfast parties as well. They stay moist for a long time because of the pumpkin in the batter.

Pumpkin Chocolate Chip Muffins

4 large Eggs
1 cup Brown Sugar
1 can (15 ounces) Pumpkin Solid-Pack
1/2 cup butter flavored coconut oil
3 cups Panhandle Organic All-Purpose Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
¼ tsp. Nutmeg
¾ tsp. Salt
2 cups (12 ounces) Semi-Sweet Chocolate Chips


  • In a large bowl, beat the eggs, sugar, pumpkin, and oil until smooth.
  • Combine the flour, baking soda, baking powder, spices, and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups three-fourths full.
  • Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen.