I love fall here in upper Michigan, the temperatures cool down, the leaves are starting to turn color, and the fall crops are ready to pick.
I thought this would be a great time to post this Simple Chocolate Chip Pumpkin Muffins Recipe. This is a very simple recipe to prepare and you can use either canned or fresh pumpkin. This recipe makes 12 regular size muffins or 12 jumbos; if you need more just double the recipe. These muffins turn out nice and moist and are delicious served warm and topped with melted butter.
Take advantage of the fall season and give this Simple Chocolate Chip Pumpkin Muffins Recipe a try; Enjoy.
- 1 cup pumpkin
- 2 large eggs
- 1 cup sugar
- ¾ cup vegetable oil
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- Preheat oven to 350F.
- In a large bowl using an electric mixer beat the eggs, sugar, pumpkin, and oil until batter is a smooth consistence.
- In another large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Using a large spoon mix the dry ingredients into the pumpkin mixture until dry ingredients are moistened and well combined; fold in the chocolate chips.
- Lightly coat a muffin tin with cooking spray, or oil for 12 regular size muffins, or 6 jumbos. Bake 20 to 25 minutes until a tooth pick inserted comes out clean.
- Cool for about 10 minutes and remove the muffins to a cooling rack – serve warm with butter.