Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 2 cups sugar
- 1 large 29 oz. can of pumpkin puree
- 1/2 cup of vegetable oil
- 3 cups all-purpose flour
- 1 Tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Preheat the oven to 375 F. Beat eggs with the sugar. Add the oil, and can of pumpkin puree. Mix well. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients. Mix just until combined; batter will be slightly lumpy. Carefully fold in the chocolate chips. Place the batter in muffin liners or coat the muffin tin with cooking spray. Bake at 375 F for 10-15 minutes, or until a toothpick placed into the center comes out clean. Makes 3 dozen muffins.
This recipe came from Sister Tripp in Michigan. She would bring these to her Sunday School lesson and we all devoured them. Thanks to Becca for the recipe and photo. Note, this recipe has a mild flavor. At first I was worried it would need more of the traditional pumpkin pie spices; however, I found that the combination of cinnamon and chocolate provided plenty of flavor. Adding allspice, nutmeg, cloves or ginger may overwhelm this dish. If you omit the chocolate, it would be okay to reduce the amount of cinnamon to 1 tsp and add 1/4 – 1/2 tsp. of the spices listed above. The kids loved these!
