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ptcookinco on 9.27.2012
I love these! They are super moist and delicious. The chocolate chips are a great add in, too.
Pumpkin Chocolate Muffins
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Description
Who knew pumpkin and chocolate were so good together? This recipe, given to me by a friend, makes a super moist and yummy muffin great for fall. Enjoy!
Ingredients
- 3 cups Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 2 cups Sugar
- 2 teaspoons Pumpkin Spice
- 1 cup Vegetable Oil
- 15 ounces, fluid Can Pumpkin
- 4 whole Eggs
- 2 cups Chocolate Chips
Preparation
Preheat oven to 350 F. If not using cupcake liners, grease muffin tins.
In a large bowl, combine dry ingredients by hand or with a mixer. Add oil, pumpkin, and eggs until well mixed. Stir in chocolate chips. Fill cupcake liner two-thirds of the way.
Bake for 20 to 25 minutes. I like to eat these muffins warm, so I put them in the microwave for a few seconds before I eat them.
You can also use half whole wheat flour and half white flour. If you are so inclined, you can figure out how to switch yogurt for the oil/eggs for a lighter version.
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ptcookinco on 10.3.2009
I made this recipe this morning before going hiking with some friends. We absolutely loved them! The muffins are very moist and very easy to make. I will definitely make them again!
ginabe on 9.20.2009
I just took these out of the over and they look wonderful! I had some frozen pumpkin in the freezer, but only 10 oz. so I added five oz. of zucchini to make up the difference. I’m pretty sure it didn’t make much of a difference. I also used half whole wheat flour, which I usually do w/ muffins and quick breads. Thanks for the recipe. It’s just what I was looking for today!