chocolate chip overload pumpkin muffins

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Ready for more pumpkiny goodness? This time I added a ton of mini chocolate chips for a match made in heaven! Enjoy with your favorite coffee or tea…

~ preheat oven to 350 degrees F. ~

1 (15 oz.) can pure pumpkin puree

1 and 2/3 cups brown sugar or date sugar

2/3 cup vegetable oil

2 teaspoons bourbon vanilla (I use Trader Joe’s brand)

4 large eggs, lightly beaten

3 cups all-purpose flour (you can use gluten free AP flour if you prefer)

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

2 cups mini, semi-sweet chocolate chips

Spray a 12 cup muffin tin with non-stick cooking spray. Mix pumpkin, sugar, oil, vanilla and eggs in a big mixing bowl. In a separate mixing bowl, combine: flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Mix well, using a wire whisk. Add dry ingredients to wet and mix just until everything is evenly combined and moist. Fold in chocolate chips. Spoon into muffin tins. Bake 20 to 30 minutes or just until tops of muffins spring back when touched lightly. Cool 10 minutes. Transfer to cooling racks to cool completely. Store in an air-tight container, at room temperature, for up to 4 days. These freeze beautifully.



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