Pumpkin Chocolate Chip Muffins are the perfect way to start off your day, or a great snack for anytime of the day.
Just beware that it won’t take long for these to disappear! I have figured out that if I am making them to take somewhere, I better make a double batch and plan on leaving some home. My family loves when pumpkin season comes around and these are definitely one of their favorite pumpkin dishes. I have to admit that we actually have these all year round because they are so popular at my house. Who said that we could only eat pumpkin when pumpkins are in season anyway!?! I’m thinking that that is one of the best reasons for canning. Sometimes those cans of pumpkin jump out at me when I’m in the store and right into my cart, even during the summer and my family thanks me that they do. Of course the chocolate chips add to these pumpkin chocolate chip muffins being one of our favorite recipes. This recipe is definitely a recipe treasure for us, and I hope that it will become one for you too.
- 4 eggs
- 2 cups sugar
- 1 (16 ounce) can pumpkin
- 1 1/2 cups vegetable oil (I use 3/4 cup oil & 3/4 cup unsweetened apple sauce)
- 3 cups flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- 3/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- In a large mixing bowl, beat eggs, sugar, pumpkin, and oil/applesauce until smooth.
- Combine flour, baking soda, baking powder, cinnamon, and salt.
- Add to pumpkin mixture and mix well.
- Fold in chocolate chips.
- Fill greased or paper lined muffin tins 3/4 full.
- Bake at 375 degrees for 16 – 18 minutes or until muffins test done.
- Cool in pan for 5 minutes.
- Yields about 24 regular muffins.