SOCIAL MEDIA

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

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  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!

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

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