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Chocolate Chip Pumpkin Muffins

chocolate chip pumpkin muffin on a cloth

I’m not sure when I got into consuming pumpkin flavored things in Fall. Growing up on Maui my mom made pumpkin crunch at Thanksgiving & I didn’t know why she didn’t just make it all year round since it came from a can. We always carved a Jack-O-Lantern at Halloween, but that was about the extent of it. 

little girl with tongue out looking at muffin

A pumpkin patch opened up on island around 2011 (which still trips me out). When Ivy turned 3 in October of 2012 I threw her a Cinderella themed party and bought a bunch of mini pumpkins from Safeway & played games like “sweep the pumpkin into the goal.” Slowly pumpkins were infiltrating our Kauwela (Autumn) seasons. Then at some point we made Chocolate Chip Pumpkin Bread. 

little kid eating a muffin

The center never quite cooked through so in the past few years we shifted to muffins and they come out perfect with the following recipe: 


  • 4 eggs
  • 2 cups white sugar
  • 1 can of 15 oz pumpkin puree (not the pumpkin pie)
  • 1-1/2 cups vegetable oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice 
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

Preheat oven to 400 degrees. Line cupcake pan with cupcake liners. Use a beater or a whisk. Combine wet ingredients plus sugar. Add dry ingredients. Add chocolate chips. Bake 15-17 minutes. Cool in pan 5-10 minutes then remove from pan. Makes about 30 muffins. 

Serve it on an Ivy & Co. Eco-Cloth for a fun afternoon treat!

little kid eating a muffin on a green chair

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