Thursday, September 20, 2012

Pumpkin Chocolate Chip Muffins

Money Saving Mom posted her recipe for Pumpkin Chocolate Chip Muffins, and I knew I had to try them. I am feeling fall in my bones!

This recipe makes 3 dozen muffins, which is perfect for taking to school functions, get-togethers, taking some to your neighbors, throwing in a lunch box, etc.  And they are freezer friendly!  And delicious!


Pumpkin Chocolate Chip Muffins (via MSM)
4 eggs
2 cups sugar
1 (16 oz) can pumpkin
1 1/2 cups oil (I use a combination of unsweetened applesauce and coconut oil)
3 cups flour (I used half whole wheat, half all purpose)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1-2 cups chocolate chips (I use mini chocolate chips)

In a large bowl, beat eggs, sugar, pumpkin and oil.  Add dry ingredients and mix well.  Fold in the chocolate chips. Bake at 400 degrees for about 15-18 minutes.

Hope you are enjoying the cooler temps and the smells of fall as much as we are!

3 comments:

  1. Yep, these look.. DELICIOUS! Going to make these.. Thank you for posting this :)
    Robyn

    ReplyDelete
  2. Andrea, we made these today, and they were FABULOUS! I actually made 2 dozen REALLY big muffins, and they were great. We shared them with our neighbors. This will be a go to fall recipe for us. Thanks again for sharing!

    ReplyDelete
    Replies
    1. Jennifer-so glad you tried these and liked them! Aren't they so delicious?? Thanks for reading and thanks for commenting! Take care!

      Delete

Thank you so much for taking the time to comment! I love hearing what you have to say and I will do my best to answer all questions as quickly as possible. I will respond to comments/questions in the comments feed unless you prefer I email you, in which case, please leave your email address.

Related Posts Plugin for WordPress, Blogger...