These muffins are moist and chocolately delicious!! When I baked these for a bake sale they were a big hit. Whether you eat them for breakfast, snacks or dessert, these muffins are good anytime. Hope you enjoy.
In a large bowl, beat eggs, sugar, pumpkin puree, vanilla and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt together. Mix in chocolate chips. Add flour mixture to pumpkin mixture and mix well.
Fill greased or paper-lined muffin tins 3/4 full. Bake in a 375ºF oven for 20 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before removing to a wire cooling rack.
Makes 2 dozen muffins.
Note: 1 (15 oz.) can of pumpkin puree can be substituted if you dont have fresh pumpkin at home.
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
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Rebekah Godt on 2.23.2014
I make these on a regular basis. Almost every week. I do change it. I use less sugar, add flax seed meal and chia seeds, plus add 1/2 cup pecans. I also use 1/2 cup applesauce and 1/2 cup olive oil to make it healthier. My kids love these and ask for them all the time.