Money Saving Mom posted her recipe for Pumpkin Chocolate Chip Muffins, and I knew I had to try them. I am feeling fall in my bones!
This recipe makes 3 dozen muffins! Perfect for taking to school functions, get-togethers, taking some to your neighbors, throwing in a lunch box, etc. And they are freezer friendly! This is my go-to muffin recipe.
Pumpkin Chocolate Chip Muffins
- 4 eggs (beaten)
- 2 cups sugar
- 1 (16 oz) can pumpkin puree
- 1 1/2 cups oil (I use a combo of unsweetened applesauce and avocado oil)
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1-2 cups chocolate chips (I like to use mini)
Instructions:
- Preheat oven to 400 degrees.
- In a large bowl, combine eggs, sugar, pumpkin, and oil until smooth.
- Add dry ingredients into same bowl and mix well.
- Fold in the chocolate chips.
- Bake for 15-18 minutes.
I hope you enjoyed this post on how to make these delicious muffins at home! These muffins are such a treat! Hope you are enjoying the cooler temps and the smells of fall as much as we are. xo