Pumpkin Chocolate Chip Muffins
Moist and delicious!
- 1 can pumpkin puree (15 oz)
- 4 eggs
- 2 cups sugar
- 1 1/2 cup canola oil
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 3 cups flour
- 1 1/2 cups chocolate chips
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Preheat oven to 400
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Mix the pumpkin, eggs, sugar, and oil in a mixer until blended. Slowly add in flour, baking soda, baking powder, and cinnamon. Stir in chocolate chips.
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Pour into baking muffin cups, filling about 2/3 of each cup.
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Bake for 15-17 minutes.
This is one of those recipes that I look forward to when harvest rolls around. They are so moist and delicious, great for breakfast and dessert, and easy to throw in a sack lunch for Brennan in the tractor!
I’m not a big “pumpkin spice” person, I usually leave the spice out of my pumpkin recipes and add cinnamon instead. But, if you are a pumpkin spice lover you can easily substitute pumpkin spice for the cinnamon!
These muffins are best if you use a real baking pumpkin! Just cut the pumpkin in half and bake in the oven on a baking sheet at 400 for 1 1/2 hours or until it is soft. Then scoop out the inside and stick in a blender and purée! I often do multiple at a time and then freeze the puréed pumpkin in a ziplock bags! If you don’t have a real pumpkin or don’t want to mess with it- a can of pumpkin works great too!!
These muffins also freeze well so you can easily throw half of the muffins in the freezer and take them out another day!