I’ve already talked about how I grew up with a tradition of pumpkin desserts in the autumn in a previous post. And while my mom sticks with her favorites and we devour them when we hang out there, we have a constantly rotating carrousel of pumpkin recipes that we add to each year. Of all of our favorites, this one gets made a quite a bit for one stand out reason: EASY. They’re easy to grab for breakfast or snacks when we’re busy, and they’re super easy and quick to make – also, busy. (PS, this is a repost of the essential pumpkin bread recipe – one that I had passed on to me from my mother in law, and modified. In that original post, I mentioned that I make this version a lot, I just never got around to posting it before.) Oh, and you CAN leave the chocolate chips, out – but I wouldn’t!
Pumpkin Spice Chocolate Chip Muffins
1 c. vegetable oil
1 -15 oz. can pumpkin puree
3 eggs
3 c. flour
1-1/4 tsp. baking soda
2 c. sugar
1-1/2 tsp. cinnamon
1- 12 oz. bag of semi-sweet miniature chocolate chips
raw sugar
Preheat oven to 350 degrees. Line muffin tin with muffin papers.
Whisk together the vegetable oil, pumpkin puree, and eggs. In a separate bowl, stir together the dry ingredients {flour, baking soda, sugar, and spices}. Using a wooden spoon, hand stir the dry ingredients into the oil/pumpkin puree/egg mixture. Add the chocolate chips and stir. Spoon the batter into the muffin papers, about 2/3 full. Sprinkle lightly with raw sugar. Place in preheated oven and bake for about 18 minutes, or until the muffins spring back when touched lightly.
Remove them from the oven to a cooling rack. Makes about 24 muffins.
3chaotic