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Evelyn’s Pumpkin Chocolate Chip Muffins


  • 1 egg
  • 1c pumpkin puree (not pumpkin pie filling)
  • 1/4c canola or vegetable oil
  • 1/2c orange juice
  • 1/2c sugar
  • 1 tsp cinnamon
  • 1/2tsp ginger
  • 1/4tsp cloves
  • 1/2tsp salt
  • 2tsp baking powder
  • 1/4tsp baking soda
  • 1 1/2c flour
  • 1/2c old-fashioned (not quick-cooking) oats, plus more for garnish
  • 1/2c (or more) chocolate chips*


  1. Combine egg, pumpkin, orange juice, oil and sugar. Sift in cinnamon, ginger, cloves, salt, baking powder, baking soda, and flour. Stir till just moistened. Fold in oats and chocolate chips, being careful not to overmix (which leads to dry muffins…ew, people. Ew.)
  2. Scoop into muffin cups, filling about 3/4 full. If desired, sprinkle with extra oats.
  3. Bake at 375 degrees for 16-20 minutes or till a toothpick inserted comes out clean.
  4. Makes 1 dozen muffins.


*For dairy-free option, use dairy free chocolate chips. We like Trader Joe’s Semi-Sweet or Enjoy Life mini chocolate chips.