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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
- 3 cups flour
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 1 can pumpkin (small can)
- 12 oz. chocolate chips
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- Preheat oven to 350 degrees.
- Mix all the ingredients by hand, folding in the chocolate chips at the end.
- Pour into greased muffin tins.
- Bake for 22 to 26 minutes or until toothpick comes out clean.
Typically, I cut back the amount of sugar and chocolate chips in the recipe a little without any loss of flavor. Also, I usually do all soft whole wheat flour or a blend of the whole wheat and white flour to up the nutritional value. You can make mini-muffins as well, just cutting down the cooking time to around 18 minutes.
Amount Per Serving: Calories: 1587 Total Fat: 7g Saturated Fat: 13.9g Cholesterol: 41mg Sodium: 345mg Carbohydrates: 309g Fiber: 2.4g Sugar: 345g Protein: 64g
What do YOU like to bake when fall arrives?