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Quite a while back, I shared a favorite family recipe for chocolate chip pumpkin cake.
Today, I was inspired to make a double batch into pumpkin chocolate chip muffins. It is a great way to help stock the freezer for a quick breakfast treat or a snack.
What a fabulous aroma in the kitchen on a blustery day here in Alaska!
Making them is super, duper easy to do.
You will find the recipe after these photos from our recent baking process.
Alter the baking time based on the muffin size (mini, regular, extra large, or muffin top.) The smaller the muffin, the shorter the time. 22 minutes or so is for a regular sized muffin tin. Larger muffins take longer.
A cup of tea helps to complete a wonderful snack.
Or, my boys love to have hot chocolate to drink alongside.
After years of testing different muffin pans, the ones listed below are some of my absolute favorites. I keep all sizes in the house: mini, regular and Texas sized. (Affiliate links)
Pumpkin Chocolate Chip Muffins Recipe
What do YOU like to bake when fall arrives?