Pumpkin Chocolate Chip Muffins

(from mom2mpr’s recipe box)

Can decrease sugars a tad.

Source: "Make the Bread, Buy the Butter"

Prep time: 10 minutes
Cook time: 25 minutes
Serves 6 people

Categories: Breakfast, freezer, muffins, snack

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg(can use ground)
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup pumpkin purée
  • 1/2 cup neutral vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup semisweet chocolate chips (mini work nicely)
  • Neutral vegetable oil for greasing, if not using paper liners

Directions

  1. eheat oven to 350.

  2. Large bowl-whisk together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda, and salt.

  3. In another bowl, beat the pumpkin with the oil and sugars. Add the eggs, one at a time. Beat in the vanilla.

  4. Stir in the dry ingredients, the the chocolate chips.

  5. Scoop batter into greased, or lined, muffin cups.

  6. Bake 22-25 minutes. Can store in airtight container for up to 5 days.(they won’t last that long though)

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