Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

  • Prep Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 2 dozen


  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 1- 15-ounce can pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips


  • Preheat oven to 375 degrees F.

    In a medium mixing bowl, beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. In a separate bowl, sift together the dry ingredients and stir into pumpkin mixture. Mix until smooth. Stir in chocolate chips and mix well.

  • Fill greased or paper-lined muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Set aside on a rack until cool.

    The muffins can be stored in an airtight container for up to 1 week.