Pumpkin Walnut Chocolate Chip Muffin made with OREO Cookie Pieces

Our pumpkin muffin is loaded with OREO Cookie Pieces, walnuts and chocolate chunks for big flavor in every bite.



10 servings, 5 oz. each
  • 11 oz. granulated sugar
  • 3 each large whole eggs
  • 15 oz. canned pumpkin puree
  • 6 oz. vegetable oil
  • 4 oz. water
  • 10 oz. all-purpose flour
  • 1¼ tsp. kosher salt
  • ¾ tsp. baking powder
  • ¾ tsp. baking soda
  • ½ tsp. ground cinnamon
  • 10 oz. OREO Medium Cookie Pieces
  • 4 oz. walnuts
  • 3 oz. semi-sweet chocolate chunks

Nutrition per serving

Calories670 Total fat34 gSaturated fat7 gTrans fat0 gCholesterol55 mgSodium360 mgCarbohydrate84 gDietary fiber3 gTotal Sugars48 gAdded sugars47 gProtein9 gVitamin A40 %DVVitamin C2 %DVVitamin D0 %DVCalcium8 %DVIron20 %DVPotassium6 %DV

Beat sugar and eggs until well combined. Stir in pumpkin, oil and water until well blended. Stir in combined flour, salt, baking powder and soda, and cinnamon just until blended. Do not overmix. Gently fold in 7 oz of the OREO Cookie Pieces, 2 oz. of the walnuts, and 1-1/2 oz. of the sem-sweet chocolate chunks.

Divide batter evenly between standard size muffin cups lined with tulip paper liners. Top evenly with remaining 3 oz. OREO Cookie Pieces, 2 oz. walnuts and 1-1/2 oz. semi-sweet chocolate chunks. Bake in a preheated 350 degree F standard oven 25 min. or until wooden pick inserted near center comes out clean. Remove from oven.


Dough may be used to make mini-muffins or a loaf cake.

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