Family Recipes

Chocolate Chip Pumpkin Bread Recipe

Chocolate Chip Pumpkin Muffins Recipe

It’s just the beginning of October and while California can’t make up it’s mind on weather it wants to stay at 70 degree’s or keep at the usual 85, our house stays cool and everything pumpkin is in the air.

We, The Kincannons, LOVE baking. We mix together ingredients every weekend hoping for the best. If it’s good, we deem it blog worthy, if it’s not fantastic, we pass it aside and pretend like that never happened.

Here’s a sweet recipe you won’t want to miss for Chocolate Chip Pumpkin Muffins


In 1st Bowl:

  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 tsp of all spice
  • 1/2 tsp of pumpkin spice

In Second Bowl:

  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water


Preheat oven to 350°. In one bowl, mix together, flour, sugar, baking soda, ground cinnamon, salt, baking powder, ground nutmeg, ground cloves, all spice, and pumpkin spice. In a second bowl, whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in 1 cup of chocolate chips. Pour into cupcake liners. Bake until a toothpick inserted in center comes out clean, 25 minutes. Cool in pan 5 minutes before removing to a wire rack. Makes approximately 18 Muffins.

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