I make these muffins all of the time. As a matter of fact, they are my children’s favorite! Canned pumpkin is so easy to find in the grocery store these days, so there is no reason that these cannot be made year round. They are great for breakfast or even a quick snack. The moist pumpkin mixed with semi sweet chocolate chips is a wonderful combination! This recipe makes 24 muffins, so you should be able to freeze some too:)
Pumpkin Chocolate Chip Muffins
Ingredients
- 4 eggs
- 1 1/2 cups sugar
- 3/4 cup canola oil
- 3/4 cup applesauce
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 12 oz. package semi sweet chocolate chips
- 1 15 oz. can pure pumpkin
Instructions
- Pre heat the oven to 375 degrees.
- Line muffin tins with paper liners.
- In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth.
- Add in dry ingredients and mix well.
- Mix in the chocolate chips.
- Fill muffins tins 3/4 full. (an ice cream scoop works great to fill muffin tins)
- Bake 18-20 minutes or until toothpick comes out clean.
- Makes 24 muffins.
- * If you are freezing these, cool completely and store in a plastic freezer bag or container.
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Recipe adapted from Moneysavingmom.com
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