8 Reviews of Pumpkin Chocolate Chip Muffins

From: LonghornMama

On May 13, 2007

Fantastic! I loved them and so did my kids which is an automatic 5 stars at my house! Don't be afraid of the word "vegan," these don't taste healthy at all. Sweet, almost like a cupcake. I omitted the nuts, otherwise made as stated. Will be making these again and again! Thanks for sharing the recipe!

From: cause4chubbyhubby

On Apr 16, 2007

I doubled the recipe but only used a 15 oz. can of pumpkin. I used all whole wheat flour except for 2/3 c. regular white flour. and only put in 2/3 c. sugar. Hmm...okay, I also left out the nuts and compensated by upping the amount of chocolate chips. Fantastic results!!! Will most definitely be making it again.

From: ladypit

On Jan 10, 2007

Wow! Awesome muffin. I doubled it because I had 2 cups of homecooked (and frozen) pumpkin I wanted to use. I used a half white/half wheat flour and half splenda/half sugar. I left out the nuts and used just slightly more then called for of dark chocolate chips. Moist and flavorful, and nice and light. These will be great lunchbox treats.

From: Born2cook

On May 10, 2006

Fabulously moist and so healthy - you'd never guess. I used 2/3 c. white flour instead of the whole wheat pastry flour. Also used carob chips as they were in the cupboard. Yummy!

From: Lasko

On Sep 18, 2007

This is easy and delicious. I used Milk chocolate chips and they taste pretty sweet. My husband has requested no chips next time. I also sprinkled raw sugar on the top and it was great!

From: Serah B.

On Nov 14, 2008

Yum! I made these this morning to send in my DD's lunch. She and I each had one for breakfast as well and LOVED them. I followed the recipe exactly as stated (except I used safflower oil instead of canola) and they came out perfectly. Thanks for posting this! We're big fans of the Vegan Lunch Box.

From: Eat! Eat! You're skin and bones!

On Jul 7, 2009

These muffins are AWESOME!! A great recipe that has enough sweetness but lots of healthy ingredients. I made a few changes/substitutions though; I used 1 cup whole wheat flour and 2/3 cup all purpose flour, and cut down the sugar to 1/2 cup. I used about 1/3 to 1/2 cup chocolate chips. It is a dense muffin, but so good. I used an extra large muffin tin for this one (6) and cooked at the same temperature and time. Thanks for sharing!

From: Chef #641383

On Nov 13, 2007