Chocolate Chip Pumpkin Muffins
Prep time:
Cook time:
Total time:
Serves: 28 Muffins
- 4 eggs
- 2 cups sugar
- 1 can (15oz) pumpkin puree(not pumpkin pie filling)
- 1 1/2 cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon all-spice
- 1 teaspoon salt
- 2 cups semisweet chocolate chips - you can use milk chocolate if you want
- Preheat your oven to 400 degrees and line your muffin pan with liners and set aside.
- Using your stand mixer beat your eggs, sugar, pumpkin puree and oil until smooth.
- In your medium bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, all spice and salt.
- Slowly add your dry ingredients to your pumpkin mixture.
- Mix thoroughly until no flour remains.
- Stir in your chocolate chips with a wooden spoon.
- Fill your muffin tins 3/4 full and bake 15-17 minutes.
- Check them at 15 minutes by inserting a toothpick into the center, if it has a little muffin on it its done!
- Be sure not to over bake, it can be the difference between a great and good muffin!
- Store in an air tight container for up to a week, or freeze for up to 3 months.
Recipe by Stacey's Recipes at https://www.staceysrecipes.com/chocolate-chip-pumpkin-muffins/
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