Still got some pumpkin? Already made Pumpkin Chocolate Chip Cookies? Well, I’ve got another recipe for you… Pumpkin Chocolate Chip Muffins
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup plain canned pumpkin
- 1/2 cup melted butter
- 6 ounces chocolate chips
- Heat oven to 350 degrees.
- Grease muffin cups or line with muffin papers.
- Thoroughly mix flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
- Break eggs into another bowl.
- Add pumpkin and butter to eggs and whisk until well-blended.
- Stir in chocolate chips.
- Pour over dry ingredients and fold in just until moistened.
- Scoop into tins and bake 20-25 minutes.
I use silicone muffin pans and canola spray, and I tend to add the dry ingredients to the moist stuff, which is backwards, but still seems to work fine. I also tend to freeze most of them, which works well when you’re running out the door and need something for lunch (or a mid-morning snack) as they defrost over the course of a few hours and are ready to eat.
It should go without saying that you should use raw sugar (not processed!) and unbleached flour (not “enriched” or bleached!) and any other more natural/organic materials you can find. But it doesn’t. So I’m saying it.