My taste buds are changing. I’ve always LIKED pumpkin recipes but have never been a huge pumpkin recipe lover. I make them quite often because many members of my family enjoy them and because I know you guys love them, but I usually am not making them for me. Of course, I gotta try them and will enjoy a few bites, but it wasn’t until this past May that I realized I really do like pumpkin recipes, especially the Chocolate Chip Pumpkin Muffins I’m sharing today. I first tried the recipe at my daughter’s Pre-K graduation. One of the other moms made them and I decided to try one. I think I ended up having three (don’t judge, LOL!) They were so soft and so delicious. They had enough pumpkin to know they were definitely pumpkin but not so pumpkin-y that it was all you tasted. You could still taste the delicious chocolate chips and the cinnamon. I knew I had to get the recipe. Before I was able to get it though I ended up experimenting with a few other recipes and none of them compared. I’m glad I was finally able to get this one and am excited to share it with you today. My entire family loved these, and I have a feeling we will be making them several more times in the coming months. 😉
Here is the simple recipe:
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 cups sugar
- 4 eggs
- 2 cups pumpkin (16 oz can)
- 1½ C vegetable oil
- 1 bag milk chocolate chips
- Preheat oven to 350. Add all dry ingredients to a bowl and mix well.
- Add eggs, pumpkin and vegetable and beat until all combined.
- Fold in chocolate chips and pour into greased muffin tin or muffin liners about ¾ full.
- Bake for 17-19 minutes. ENJOY!
So glad these can be enjoyed all year long – they are seriously so delicious!! Would love to hear what you think about them too. 😉
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