Pumpkin Chocolate Chip Muffins

My family loves these delicious pumpkin chocolate chip muffins! We had our first flurries of the season last night, and the snow on the ground this morning called for baking! The chocolate chips are a nice complement to the pumpkin flavor. They make a yummy breakfast paired with a tall glass of milk or cup of coffee on a chilly morning. Quick and easy as well! For tips on feeding a large family, read “Help Me!” How to Plan Menus and Shop for a Big Family.

Pumpkin Chocolate Chip Muffins Recipe:

Makes 36 Muffins.

Ingredients:

• 4 eggs
• 2 cups sugar
• 16 oz. can of pumpkin (or 2 cups pumpkin puree)
• 3/4 cup Canola Oil (or vegetable oil)
• 3/4 cup milk
• 3 cups flour
• 2 t. baking powder
• 2 t. baking soda
• 1 t. cinnamon
• 1 t. salt
• 12 oz. semi-sweet chocolate chips

Instructions:

1. Pre heat oven to 400 degrees.
2. Mix eggs, sugar, pumpkin, oil and milk on medium speed until well blended.
3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. Add the dry mixture a little at a time to the wet mixture until all is incorporated.
5. Stir in the chocolate chips.
6. Grease muffin tins, or use cupcake papers.
7. Fill muffin cups 2/3 full.
8. Bake for 16 to 20 minutes, until muffin springs back when touched lightly in the middle.
9. Cool for 5 to 10 minutes, and serve warm!

For more recipe ideas, see Easy Homemade Biscuits

and “The Big One” Breakfast Casserole