About this time every year I hear whispers of a pumpkin shortage. And sure enough I go to the store and the shelves are empty. This year I haven’t yet heard the rumors. And by the look of my pantry, there’s no pumpkin shortage at my house!
These babies were on clearance last Christmas for 50 cents a can. So, I stocked up, especially since they’re dated 2013. And since they’re in the pantry, just waiting to be cooked up into 24 kinds of deliciousness, I’ve been happy to oblige. Early in the month, I created Pumpkin Spice Scones. Love those!
And last week I made Pumpkin Chocolate Chip Muffins. Yum! Not only do these muffins bake up quickly (even speedily if you’ve got the mix already made), but they also freeze beautifully.
Recipe: Pumpkin Chocolate Chip Muffins
Ingredients
- 1/2 cup canola oil
- 1 1/2 cups buttermilk
- 2 eggs
- 1 cup canned pumpkin
- 1 bag Mix and Match Muffin Mix (the dry team)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup mini chocolate chips
- extra chocolate chips for sprinkling
Instructions
- Preheat the oven to 350°.
- Line 2 12-cup muffin cups with muffin papers.
- In a large mixing bowl combine the oil, buttermilk, eggs, and pumpkin. Whisk until well blended.
- Add the muffin mix and the spices. Stir gently to combine.
- Fold in the chocolate chips.
- Divide the batter amongst all 24 cups.
- Sprinkle additional chocolate chips over the tops of the muffins.
- Bake the muffins for 25 to 30 minutes or until a tester comes out clean.
- Cool the baked muffins on a wire rack.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12
Is canned pumpkin a staple at YOUR house?
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These sound good. I was wondering about the bag of Mix and Match Muffin Mix. What’s the recipe for that? I found your recipe for the Mix and Match Muffins, but I’m not sure what part of that to use for this recipe, or how much of it to use?? Thanks!
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Jessica Reply:
August 1st, 2011 at 6:57 am
@Charlene, great question. I apologize. I forgot to link to the Muffin recipe. It will just be the dry part of the Muffin Mix. I’ve edited that recipe for clarity. http://goodcheapeats.com/2009/11/mix-and-match-muffins/ Thanks!
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Charlene Reply:
August 1st, 2011 at 10:32 am
@Jessica, Cool, now I know exactly what to do! Thanks so much!
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Yum…I love pumpkin and I may possibly have one can still in my pantry. I am starting to be completely ready for fall so this recipe sounds great right now!
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I always cook up my halloween jack-o-lantern and freeze 1 cup servings in freezer bags. That way I always have stuff for pumpkin bread or pumpkin cookies.
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We love pumpkin choc chip muffins at our house too! You may have inspired me to get baking… even though it will be 95+ degrees today (that’s better than the 100+ it was a week ago!)
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Instead of canned pumpkin (which I never seem to be able to find as low as you mentioned), I buy lots of sweet potatoes when they are super cheap in Nov/Dec ($.25/lb around here), cook and puree them, then freeze in 2-cup portions for use the rest of the year. I use it interchangably with pumpkin in recipes like this one.
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OH MY GOSH these are so good! Pumpkin’s not a staple at my house…but that may change. Thank you for reminding me about the pumpkin/chocolate chip combo!
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haha funny, my husband was just asking me what i was going to do with all the pumpkin i stockpiled from last fall in case there was a shortage this year!
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Too funny! I had the almost exact same post a couple of years ago!
http://unafamiliaalaskena.blogspot.com/2009/12/i-love-after-christmas-sales.html
We LOVE pumpkin chocolate chip muffins here!
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Um I bought 48 cans of pumpkin last year…like you mine expire in 2013….
So pumpkin is a staple around here, so yummy. My friend joy just gave me her pumpkin oatmeal choco chip recipe and it’s yummy!
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That’s funny, I was looking for pumpkin a few months ago and the shelves were empty. Next shopping trip I’ll have to keep my eyes out.
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So funny! In Australia you can’t get ‘canned’ pumpkin in any supermarket. It’s just not available. When I think pumpkin I only think fresh! I wanted to make a pumkin pie last year and had to get canned pumkin from the US Food Store online
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So I went ahead and made these today. I think it’s 110* outside. I cannot believe I’m running my oven… Alas, batch baking was needed! I also baked up a triple batch of pancakes and a triple batch of waffles.
I did increase the recipe by 1.5 to use the entire 15 oz can of pumpkin. This worked well! 36 muffins are in my oven. Oh! And I only had regular chocolate chips, not the mini, and they seem to work just fine. YUM!
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Jessica Reply:
August 24th, 2011 at 10:04 pm
@AllieZirkle, great! Thanks for the feedback!
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I have some pumpkin stored from last year, but how much is one bag of dry mix? 1 cup?
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Jessica Reply:
September 6th, 2011 at 12:51 pm
The recipe is here: http://goodcheapeats.com/2009/11/mix-and-match-muffins/
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Still no pumpkin to be found in NC. I was wondering if sweet potato would do the same. I really hate to try to cook my own pumpkin. LOL.
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Jessica Reply:
September 11th, 2011 at 3:44 pm
I am guessing that it would.
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I use butternut squash when I don’t have pumpkin. I also add a cup of pumpkin to my chili. It gives a little sweet and a little more fiber!
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so happy to pin this today on my Muffin board!
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