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Author Notes: At our house, you know it’s fall when the first dozen Pumpkin Chocolate Chip Muffins come out of the oven. I started making these when my husband and I were just married and 11+ years later, they're now enjoyed by our three children as well. The wafting scents of allspice and cloves signals that the weather is becoming more cool and it’s time to start wearing layers. Perfect for breakfast or an addition to a brunch buffet, you really can’t go wrong when these muffins are on the menu! —Melanie Makes
- 4 eggs
- 15 ounces pumpkin
- 1 cup butter
- 3 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon cloves
- 1/2 teaspoon salt
- 2 cups chocolate chips
- Preheat oven to 350 degrees. Line muffin tin with paper liners.
- In large bowl, lightly beat eggs. Stir in pumpkin and butter.
- Bake for 20-25 minutes. Let rest in pan for 5 minutes and then transfer rack to cool.
- This recipe was entered in the contest for Your Best Family Recipe
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