I find it hard to believe, but I have never shared a made from scratch recipe for pumpkin chocolate chip muffins! I have shared a couple of recipes that start with a cake mix. Also, I have shared a few other recipes with other mix ins, but not a straight forward recipe with chocolate chips included.

Now this muffin recipe has a secret ingredient that helps to make them amazingly moist. It’s dry vanilla pudding mix! Pumpkin muffins are usually tender and moist to begin with simple because of the pumpkin in the muffin. However, the pudding mix just makes these muffins even better.

There is a good amount of cinnamon in these pumpkin muffins along with a little nutmeg. These are also not lacking in the chocolate department either. If you are adding in chocolate to a muffin, there should be plenty. At least that is what my husband says. I personally like semi-sweet chocolate chips. However, milk chocolate or even cinnamon chips will work too.

Here is what you need to make the
Pumpkin Chocolate Chip Muffins

EGGS
CANOLA OIL
CANNED PUMPKIN
FLOUR
SUGAR
VANILLA PUDDING MIX
BAKING SODA
CINNAMON
SALT
NUTMEG
CHOCOLATE CHIPS

Pumpkin Chocolate Chip Muffins

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Author: Laura
Total Time: 40 minutes
Yield: 24 muffins 1x

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Ingredients

Units Scale

5 eggs
1 1/4 cup canola oil
1 (15 oz) can pumpkin
2 cups flour
2 cups sugar
2 (3.z oz) pkg vanilla pudding mix
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
2 cups chocolate chips

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Instructions

Preheat oven to 325 degrees.
In a large bowl, whisk the eggs, oil, and pumpkins together.
Add in the flour, sugar, vanilla pudding mix, baking soda, salt, cinnamon, and nutmeg. Stir together until combined.
Fold in the chocolate chips.
Fill 24 muffin cups lined with muffin liners with an equal amount of batter. The muffin cups will basically be full.
Bake at 325 degrees for 25 minutes or until fully cooked. Check for doneness with a toothpick. Makes 24 muffins.