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Pumpkin Chocolate Chip Muffins
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Description
You’ve heard of the Theory of Chocolativity…the law that states all flavors go well with chocolate. Well, you will be happy to know that pumpkin and chocolate love each other. All is right with the world! And, you can use whole wheat flour to make them even healthier. This makes a big batch, so at my house, I freeze half and then defrost later for a lovely snack or breakfast. Enjoy!
Ingredients
- 4 whole Eggs
- 2 cups Sugar
- 16 ounces, fluid Canned Pumpkin Puree
- 1-½ cup Oil OR Applesauce
- 3 cups Flour, White Or Whole Wheat
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 12 ounces, weight Chocolate Chips
Preparation
1. Mix together the first 4 ingredients.
2. When mixed well, add the dry ingredients.
3. If you’re going to add choc. chips, you should mix 1/2 the package into the batter. Then, fill well-greased muffin tins 2/3 full of batter. Then, sprinkle the rest of the choc. chips on top of the batter. This spreads out your chocolaty goodness instead of having it all at the bottom of the muffin. Although, it tastes good no matter where the chocolate lands.
4. Bake in 400 degree oven 16-18 minutes.
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3 Comments
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mom2littlee on 11.21.2009
Wow! Very delicious. Even my non-pumpkin lovin’ husband loved these muffins. I never told him they had pumpkin in them although he did see me adding indredients to the mixer. Not sure if he knows or not, but I’m not telling him!
I thought these were super-easy to make and unlike some recipes I’ve tried, it made a reasonable amount of muffins for my small family of three. I would recommend these and will make them over and over.
craftymargie on 10.6.2009
Just made these to take to my bible study group this morning. My picky children even loved them. A huge hit and these definitely will be made again. Very easy to make!
amykiane on 9.8.2009
Just made these and they were wonderful! Recipe was really easy to follow. A new family favorite.