Thursday, September 6, 2012

Pumpkin Chocolate Chip Muffins

Who besides me is ready for Fall? Oh man I am so tired of the bugs, the sweat, the humidity, the heat...well, you get the picture.

Thinking of Fall makes me think of pumpkins, cookies, pies, falling leaves, cooler temps, more baking and speaking of baking, how about these muffins?

Last year both my younger boys/young men were/are in serious relationships with beautiful young women who LOVE pumpkin. I was never a fan, but being the loving mom that I am, I started playing around with pumpkin and hit a home run with these puppies.

I have made them using a box cake mix but they are so much better when they are totally home-made. If you prefer, purchase a Duncan Hines spice cake mix and use it with the other ingredients. Easy! I'll talk you through it.

Oatmeal crumble topped pumpkin chocolate chip muffins

1 Duncan Hines spice cake mix (if you prefer)


2 1/2 cups flour 1/4 cup cornstarch
4 tsp baking powder
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice 1/2 tsp clover
2 tsp vanilla
1 cup of brown sugar OR 1/2 cup sugar with 1/2 cup brown sugar

along with:
1. 15 oz can pumpkin
1 cup sour cream
1/4 cup vegetable oil OR apple sauce
3 eggs
1 tsp vanilla
1. 12 oz package chocolate chips

1/2 cup sugar
1/4 cup flour
1 tsp pumpkin pie spice
2 TBSP butter
2 TBSP oatmeal

IGNORE the directions on the box. Preheat oven to 350 degrees. Line 2 - 12 cup muffin tins with cupcake liners and set aside.

In a large bowl or stand mixer bowl, combine the cake mix, OR cake ingredients, pumpkin, sour cream, oil, eggs and vanilla. Mix on low for 30 seconds or until all ingredients have been moistened, then beat on medium for 2-3 minutes. Stir in chocolate chips by hand so as not to over beat the mix.

Divide the batter evenly in the liners. I use an ice cream scoop for easy dipping and a more consistent size. 

Whisk together the TOP mix until you have crumbles this will happen when you add the butter last and cut it in with a pastry cutter or knife. Sprinkle this on top.

Bake for 20-30 minutes depending on your oven.
Cool on a rack and enjoy!

Foodie Friends Friday


  1. Replies
    1. Thank you Lois, they are really good. Nice and moist.

  2. I just love fall and all the wonderful pumpkin recipes that come out. Oatmeal, choc.chips and pumpkin together wow! Bet they were delicious. Thanks for stopping by my blog. Have a great weekend Dawn.

    1. Give them a try! Moist, sweet but not too sweet and that little crunch on top, oh boy.

  3. These look fantabulous! Perfect for our up coming Fall weather. I saw these come through Facebook and already have it pinned. This is perfect for Foodie Friends Friday.

    1. oh yeah! How exciting, let me know when you bake these, they are sure to become your favorite fall muffin.

  4. Looks great, Dawn! These are my Host Pick of the Week for FFF!

    1. Thank you so much Cindy! I hope you try them and enjoy as much as we do.