It’s Fall y’all and with that comes all things pumpkin! We’ve actually grown baking pumpkins for the last few years and have thoroughly enjoyed the fruit of our labors. There is nothing like fresh pureed pumpkin. With the many jars of fresh canned pumpkin we have accumulated, I have created an arsenal of yummy pumpkin recipes. One of our family’s favorite is Perfect Pumpkin Chocolate Chip Muffins.
Now if there is one thing I love in the realm of food, it is a muffin. I have well over 50 personally created muffin recipes! Muffins are the perfect portion, especially for little one’s tiny hands, and for mamas ‘watching their waistline’. They’re typically easy to freeze or pack in lunch boxes and picnics. They can be sweet or savory, and everything in between. Okay, can y’all tell I really LOVE muffins?
Enough of my ramblings on why I cherish the muffin so and on to the recipe of the day!
Perfect Pumpkin Chocolate Chip Muffins
Delicious no-fail, moist, mile-high pumpkin chocolate chip muffins
- 4 eggs
- 1 1/2 cups white sugar
- 2 cups pumpkin puree not pumpkin pie filling
- 4 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1 1/2 cups mini chocolate chips can use regular chocolate chips
Combine all ingredients in order in a large bowl.
Scoop into greased muffin tin.
Bake 20-30 minutes @ 350*.
As a busy mom, I do not have time to spend (or money to waste on ingredients) baking a recipe for it to FAIL! Well, I can assure you this is one of my tried and true recipes. My kiddos gobble these babies up super quick, which is one reason the recipe makes 24. But, if your family isn’t as keen on these yummy Pumpkin Chocolate Chip Muffins, or as large as ours, these muffins freeze really well. To use from the freezer, thaw out the night before and simply warm in the microwave. If you’re looking for a mom breakfast win this holiday season, you absolutely cannot go wrong with this muffins recipe!