Wednesday, August 5, 2009

Pumpkin Chocolate Chip Muffins

This is a recipe I've been wanting to try for a long time now. It's a recipe from my husband's aunt. It's delicious and I hope you give it a try!

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 can (16 oz) pumpkin
1 1/2 cups oil
3 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 cups semi-sweet chocolate chips

In large bowl beat eggs, sugar, pumpkin and oil until smooth. In another bowl, combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes 36 muffins.

**Tip: if you want to cut the oil in the recipe:
3/4 cup oil
3/4 cup unsweetened apple sauce

The batter is fairly thick, so don't be surprised. I used a zip-top bag to fill the muffin cups to make it an easier clean-up. Just make sure you cut the hole big enough for the chocolate chips to come through. To serve as cupcakes, frost with cream cheese frosting. Enjoy!!

1 comment:

call me Laura said...

Jess, I have that same recipe, just made some Tuesday. I always cut the sugar by 1/2 cup and I use FF plain or vanilla yogurt instead of the applesauce. It is my new thing to sub yogurt for applesauce, seems more decadent. I usually halve my recipe and make it into mini muffins, then use mini choco-chips. I like them frozen out of the freezer!