Pumpkin Chocolate Chip Muffins

Recipe adapted from The Diary of a Real Housewife.

Melt 1 stick of butter. Let it cool slightly.
In a large bowl, add two eggs, milk, pumpkin puree, butter and mix.
In a separate medium bowl, add and mix the dry ingredients.
Combine the dry ingredients with the wet ingredients. Finally, add and mix in the chocolate chips.
Fill batter in lined trays 3/4 full.
Bake for around 22 minutes.


  • 1 can pumpkin puree (15 oz.)
  • 1/2 c. (1 stick) unsalted butter (melted, and cooled slightly)
  • 1 tbsp. milk
  • 1 3/4 unbleached all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 c. brown sugar (light or dark)
  • 2 tsp. pumpkin pie spice
  • 1/2 c. chocolate chips (if you like a lot of chocolate, make it 3/4 c.)


  1. Preheat oven to 375 degrees. Line a muffin pan with paper lines or spray pan with cooking spray.
  2. Melt butter in a small bowl. Let it cool slightly. (we don’t want hot butter mixed with the eggs.)
  3. In a large bowl, add the pumpkin puree, milk, eggs, and melted butter.
  4. In a medium bowl, whisk together the flour, baking soda, salt, baking powder, pumpkin pie spice, and brown sugar.
  5. Slowly add the dry ingredients in the medium bowl in with the wet ingredients in the large bowl. Mix by hand with a spatula.
  6. Add the chocolate chips.
  7. Spoon the muffin batter in the cupcake liners, about 3/4 full.
  8. Bake for 22-23 minutes.
  9. Test with a toothpick to see if it comes out clean after baking time.
  10. Let muffins cool on a cooling rack.

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