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Cinnamon Spiced Pumpkin Chocolate Chip Muffins


  • 2 1/2 cups all purpose flour
  • 2 cups light brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/2 cup vegetable oil
  • 1/2 buttermilk
  • 1 15 oz can pumpkin puree or 2 cups homemade pumpkin puree
  • 4 eggs
  • 2 cups (12 oz) chocolate chips


Preheat oven to 350.

Lightly grease or line with paper, two 12-muffin tins.

In large bowl combine flour, sugar, cinnamon, salt and baking soda. In another bowl mix oil, milk, pumpkin and eggs. Make a well in the dry ingredients and stir in pumpkin mixture. Gently fold in chocolate chips.

Fill muffin tins 2/3 full with batter. Bake 22-25 minutes, until tops spring back when lightly touched.

Allow to cool for 5 minutes in tin and then remove to cool completely.

Make 2 dozen muffins.

Tested and approved by Boston Organics (Beth Harris)

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