This is my (mom’s) recipe for chocolate chip pumpkin muffins. It’s one of my all-time favorite recipes that’s especially perfect in the fall -- I’ve already made three batches this season! It’s all the best things about pumpkin pie and chocolate chip cookies in one delicious little muffin.
2 cups sugar
15 oz. canned pumpkin (not pumpkin pie filling!)
1 ½ cups oil
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 cups semisweet chocolate chips (I prefer mini but any size will do!)
1. Preheat the oven to 400 degrees Fahrenheit.
2. Beat together the eggs, sugar, pumpkin, and oil in a bowl.
3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry mixture to the wet pumpkin mixture.
5. Fold in chocolate chips, reserving about ¼ cup to sprinkle on top of the muffins before baking.
6. Divide mixture up in your muffin tin, sprinkling a few of the reserved chocolate chips on top.
7. Bake at 400 degrees for 16-20 minutes. Makes approx. 24 muffins.
Note: Recipe can be cut in half (freeze unused pumpkin) OR made in a 13 X 9 inch pan (bake at 400 degrees Fahrenheit for 50-60 minutes). If the amount of oil and/or sugar seems frightening, I’ve heard this recipe can be made using applesauce instead of oil – but I think they’re perfectly indulgent just as they are.
Morgan: Chumpkin Muffins
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