Pumpkin Chip Muffins

First of all, thank you for all the Christmas wishes! We had a fantastic Christmas celebration over at my sister's house. Lots of delicious food, good company and lots of presents! Now that the Christmas holiday is over (for me at least), it is time to plan for the coming Chinese New Year, in less than a month!

Today, I'm sharing a lovely muffin recipe which I baked about two weeks ago. I have about 3 cups of homemade pumpkin puree in my freezer which I made last month and wanted to finish them up. My nieces and nephew came for a visit two weeks ago, perfect timing to use some of my pumpkin puree for these lovely Pumpkin Chip Muffins.

Homemade pumpkin puree

These muffins are delicious. They are really moist, soft and tasty.

As usual I reduced the sugar, to half, you would not miss out on the other half of the sugar. The sweetness is just right and with the chocolate chips scattered all over, it is definitely chocolaty sweet. I reserved some of the choc chips and sprinkle over the top of the batter before baking. 

These muffins was a hit. It was really good when eaten either warm or at room temperature. And they stay soft and moist even the next day. A definite keeper recipe!

I'm sharing this with
Cookbook Sundays hosted by Couscous & Consciousness
Bake with Bizzy hosted by Bizzy Bakes

Pumpkin Chip Muffins
(adapted from "750 Best Muffin Recipes" by Camilla V. Saulsbury)
Makes 12 muffins
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1 tsp ground cinnamon (I use 1/4 tsp)
1/2 tsp baking soda
1/2 tsp salt (I use slightly less)
1 cup granulated sugar (I use 1/2 cup)
2 eggs
1 cup pumpkin puree (not pie filling)
3/4 cup vegetable oil
1/2 tsp vanilla extract
1 cup miniature semisweet chocolate chips


Preheat oven to 400F (200C)
12-cup muffin pan, lined with paper liners

1. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt.
2. In a medium bowl, whisk together sugar, eggs, pumpkin, oil and vanilla until well blended.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips.
4. Divide batter equally among prepared muffin cups.
5. Bake in a preheated oven for 15 to 18 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.