Comment from Katie
Time: October 25, 2007, 6:58 pm

Holy effing hog mess. I am *SO* making those tomorrow night.

Comment from Pocklock
Time: October 25, 2007, 7:50 pm

Adding pumpkin to shopping list. Shitload of chocolate chips already in pantry. Yay! Can’t WAIT to make these!

Comment from Jamie :)
Time: October 25, 2007, 10:46 pm

I was reading the other blog and was like “Where the heck can I find Chocolate-Pumpkin muffins?” You’re my hero!

Comment from Eric’s Mommy
Time: October 26, 2007, 4:54 am

YES!! Thank you for posting this!

Comment from Cam&Bran’s Mom
Time: October 26, 2007, 5:23 am

What size can? The great big can or the smaller one. Need to know so I can whip up a batch!

Comment from Ellen
Time: October 26, 2007, 6:15 am

I make pumpkin chocolate chip muffins from a similar recipe. My suggestion: try dark chocolate chips and add almonds. MmmmmmMMmmmMMMMmm!

Comment from Quiana
Time: October 26, 2007, 8:08 am

You are my official hero. I was just obsessing about this very thing. With buying one actually.

On Tuesday I even Googled ‘”pumpkin chocolate chip muffin” seattle.’ And I’m not even pregnant.

*sigh*

Comment from Daisy
Time: October 26, 2007, 8:38 am

Mmmm. I’m making cranberry muffins today; I think these are next.

Comment from harmony
Time: October 26, 2007, 10:28 am

Is that a metric shitload?

Those sound great. I love pumpkin and chocolate together. I have a pumpkin bread that I make with chocolate chips, and a vegan pumpkin chocolate chunk cookie recipe, too.

Comment from Linda
Time: October 26, 2007, 11:27 am

Comment from lil foots mommy
Time: October 26, 2007, 11:58 am

I’m on it!!! totally making these tonite!!!

Comment from superblondgirl
Time: October 26, 2007, 5:54 pm

I need to hit the grocery store. Pumpkin, choc chips, molasses. Muffins, here I come!

Pingback from at The Anvil Tree
Time: October 26, 2007, 5:55 pm

[…] Who wants to make these for me? I don’t have any of these spices, or I’d totally do it myself. Oh, and I’m lazy. […]

Comment from Meg
Time: October 26, 2007, 7:07 pm

Your recommendation of a “shitload” totally cracked me up!

Holy crap, I have to make these. People bring baked goods to work all the time, and I am new, so I will make and bring these as my first baked treat, and then I will be revered at work forever! Muah ha ha ha!

Comment from Amy / Girl’s Life
Time: October 27, 2007, 9:09 am

Um yeah, so I officially finally made these last night after drooling over the many posts I have seen for them. And yes, they rule! I ate like 4 right out of the oven. And if by “shitload” you meant the whole damn bag of chocolate chips, then I think I followed the recipe precisely. I couldn’t stop pouring them in. It was one gooey mess of chocolate perfection. Thanks for the recipe. It’s a saver, for sure!

Comment from Janet
Time: October 27, 2007, 11:14 am

I’m making these muffins right now and noticed that the recipe doesn’t call for eggs, can this be right?

I’ll update after they come out of the oven…

Comment from Janet
Time: October 27, 2007, 12:19 pm

*Update*

Ok, they didn’t turn out right. After baking them for the (recommended) 18 - 20 minutes they came out soggy and didn’t puff up at all.

So, I’m wondering…was it the fact that there were no eggs in the recipe? Also, I assumed that the can of pumpkin was the 28 oz. size…was I wrong?

Comment from caley
Time: October 27, 2007, 12:34 pm

OH. MY. GOODNESS. So freaking yummy. I was a little worried because I’m not a big pumpkin fan, but MAN. I made them yesterday morning and they were AMAZING. I can’t use the caps lock to emphasize just how DELICIOUS they were ENOUGH!

Comment from Janet
Time: October 27, 2007, 12:37 pm

Caley, What size can of pumpkin did you use?

I’m sad because mine suck.

Comment from Linda
Time: October 27, 2007, 1:17 pm

Comment from Janet
Time: October 27, 2007, 4:33 pm

Linda: AH HA! I had a feeling that might be the case. I debated while in the grocery store between the normal size can and the jumbo can but, unfortunately, my propensity for going large overtook my better judgment.

It’s not a wonder mine came out all gooey (and not in a good way) I used a 28 oz can!

Thanks for answring my question(s). I’ll give them another try because they really do sound gooOOood.

Comment from Deanna
Time: October 27, 2007, 6:50 pm

Some friends came over and we made the muffins. We used a can of pumpkin and about 3 BIG handfulls of Gheridelli(sp?) semi sweet chips.
OH!! They were good!! I was nervous- not sure about the pumpkin but they were great! We made some mini bundts- they were too big. We made mini muffins for the kids (from ages 2-11) and muffin tops. The muffin tops were the best!
“shitload” also cracked us up. I do think the chips were bigger than normal (they are bigger than say tollhouse) and I worried the pumpkin to chocolate ratio was off but everyone loved them.
This recipe is a keeper!!

Are you testdriving any other recipes? Have you tried making brown sugared bacon in the oven?! It is my new fave weekend breakfast thing!!

Comment from Sarah
Time: October 28, 2007, 6:28 am

I made these last night - I used 50% whole wheat flour and 1/2 the amount of sugar, and I added some butterscotch chips…they were really good, except even after 20+ mins, a bit doughy…I made some mini muffins too and they came out perfectly. Next - pumpkin cookies (I think from Whoorl’s comment section). Thanks for the recipe!

Comment from thejunebug
Time: October 28, 2007, 8:04 am

Psst- Linda- sugar is always a ‘wet’ ingredient; it should be mixed with the liquids, not the flour. Might make your muffins a bit lighter. Also, tbls I assume means tbsp? *tease*

Anyway- best recipe for pumpkin cookies EVAR: 1 box of gingerbread mix (such as Betty Crocker), 1 regular can of pumpkin. Mix. Spoon onto greased cookie sheet (these are “ugly” cookies- the way they go onto the sheet is how they come out of the oven), bake at 325 for 10 minutes or until set. Cookies are moist, best eaten within a couple of days. Store in the refrigerator in ziploc baggies, microwave for 10-15 seconds to make them piping hot.

Comment from Deanna
Time: October 28, 2007, 12:42 pm

SWEET merciful crap! I am currently on Pumpkin-Chocolate Muffin overload! Eyes rolled back in head, CHECK. Doing the stupid “yum yum food dance,” CHECK. Retracting offer to share with friends and keep deliciousness for myself, CHECK and CHECK! Thanks for sharing this!!!

Comment from TinaNZ
Time: October 28, 2007, 1:05 pm

Quick question from a country where pumpkin comes in… uhh… pumpkins, not cans - is there anything in canned pumpkin besides the vegetable? Like any liquid or sweetening? I’d be replacing the can with about 450g of the real thing, hopefully that will work the same.

Comment from Linda
Time: October 28, 2007, 1:08 pm

Comment from Jenn
Time: October 28, 2007, 3:47 pm

I made these yesterday morning, and they were a big hit for our Georgia/Florida football-watching party! Thanks for the recipe!

Comment from Mrs. Breedorf
Time: October 28, 2007, 5:26 pm

Ah, poop. I just made this and used the too big size can of pumpkin. I had a hunch it was supposed to be the smaller size but the store was sold out of those anyway.

Comment from Jamie :)
Time: October 28, 2007, 9:02 pm

I made these yesterday—sooooooo good! Thank you!

Pingback from Transition-less « Sublime Bedlam
Time: October 29, 2007, 5:46 pm

[…] *If you have not done so already (and what possible reason could you have? Huh?), I urge you: Get thee to Sundry Buzz for her recipe for Pumpkin Chocolate Muffins and MAKE THEM. Now. You will thank me. With a mouthful of pumpkin-ey chocolatey bliss, you will thank me. And then you will eat 4 more and thank me again. And then you will die, because they are THAT good, but it’s okay, because at least you will have eaten the best muffin EVER before death. […]

Comment from Melissa
Time: October 30, 2007, 6:00 pm

I made these yesterday and have been sharing them with friends….to die for. They are moist, not too light and not too dense, and just delicious! Fab recipe.

Comment from serror
Time: November 1, 2007, 2:11 pm

I made a double recipe and used one 15oz can of pumpkin. Almost 2 cups, so I added a little more molasses to account for that extra missing oz.)They turned out great! THANK YOU! DELICIOUS!

Comment from Erin
Time: November 1, 2007, 5:13 pm

I made these last night to be festive and LOVED them. The recipe made 12 and they’re all gone today My husband even liked them and he’s PICKY!!!! Thanks!

Comment from Christina
Time: November 2, 2007, 10:32 am

Holy sh**! These are the world’s best muffins EVA! Even my picky ass husband ate them! I made them according to the recipe and used a regular can o organic pumpkin (13 oz?) & whole wheat flour and they turned out beautifully albeit a little flat - I figured pumpkin is sort of dense so they would were not going to be all light and fluffy, plus that whole wheat flour is also a bit more dense but still.

Mine were grand! THANK YOU FOR THE LOVELY RECIPE. I am making them again this weekend to bring into my office on Monday to share the wealth!

Oh and my recipe made 24 so perhaps I need to fill up the cups a bit more AND I just buttered the hell out of my non stick pans and the muffins slipped right out of there - I just gently slid a knife around the edge of each muffin then gave a little jiggle and out they came!

Comment from Christina
Time: November 2, 2007, 10:34 am

One more thing than I am done - my husband reviewed the recipe and asked me what shit load meant as far as the chips go and I shrugged my shoulders and dumped the whole stinkin’ bag in.

He than bit into one and turned toward me - straight chips in that muffin and asked me if this what you meant by a shit load of chips?! It was very cute!

Comment from Kim
Time: November 4, 2007, 10:44 am

Oh.my.goodness. I’ve been dying to make these since I first saw the recipe and finally got time this weekend. Swoon/pure heaven. I said screw it to the normal “healthier” adaptations I usually make to other baking, so no using wheat flour or oats, no cutting back on butter/oil or sugar. And pure yumminess.

Unfortunately (? or not really ?) I only had a 29 oz can (bad Costco!) so I was forced to double the recipe. So I now have 36 muffins in my house to resist gourging on. Hmmm. But yum, yum, yum. I don’t think it will be too difficult to unload some on friends, but if you see a red CRV circling the East Side looking for a newly renovated house, well, you’re to blame for this massive amount of deliciousness tempting me from the kitchen and perhaps you should be punished with the extras .

Comment from Lesley
Time: November 7, 2007, 2:17 am

Stir in your desired amount of chocolate chips (I recommend a “shitload”).

Bwahahaha, you just nailed my “measuring cup.”

Comment from leosatter
Time: November 30, 2007, 1:40 am

these are soooooooooo good!!! I tried them yesturday.
Do you by chance, know of any quality online food services? I am starting to order all my food online because of various reasons. (Health being one of them) So far I have found 2 services, Fresh Dining (an LA company) and Celebrity Foods, but you have to call them so they can talk to you about your need. I would really like any suggestions that you may have, so I can widen my list of quality places online where I can order healthy food from.
Thank you and have a great night or day…depending on when you read this. LOL!!!!

Pingback from elizasmom.com » Baking: The Urban Myth
Time: December 10, 2007, 7:30 pm

[…] You should also try these muffins. Today, I was curious what would happen if I replaced the milk the recipe calls for with eggnog, so I did that. What happens is: YUM! I always swap the white flour with whole wheat, but today, I made the Colon Blow version of these muffins by replacing half the flour with ground flaxseed (small person + weekend cheese overdose = screamy redfaced grunting toddler). Tasty AND laxative — you can’t say THAT about too many things, can you? […]

Pingback from elizasmom.com » Fix-It Friday: Now with TRAGEDY!
Time: February 7, 2008, 9:03 pm

[…] This time around, we made the foolproof* pumpkin muffins I adapted slightly from a recipe on Sundry Buzz. […]