Pumpkin Chocolate Chip Muffins

Makes 24 muffins

Here’s an easy and awesome recipe to have on hand. First of all, it makes a delicious, ‘loved by everyone’ muffin. Secondly it’s easy, and thirdly, it’s a big recipe and makes 24 regular sized muffins. My mother came across this recipe a few years ago and everyone who’s tried the muffins and the recipe loves it. Don’t let the fact that pumpkin is used throw you off, in fact, don’t bother to tell people it’s pumpkin until after their eyes open wide and they say “this is soooo good”. Great to make when you have a crowd coming, or have to bring treats to a potluck. *A good beginner recipe.

Pumpkin Chocolate Chip Muffins

from A Taste of Home

makes 24 regular size muffins (recipe can be halved)

4 eggs

2 cups sugar

1 can pure pumpkin (14 oz can or half of the big can (28oz) not pumpkin pie filling)

1.5 cups veg. oil (I used 1 cup of grapeseed oil and 1/2 a cup of extra virgin olive oil)

3 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1 tsp salt

2 cups choc chips

Preheat oven to 400 F. Prepare muffin tins and place muffin tin on a baking sheet.

In stand mixer or with hand mixer, mix eggs and sugar together until well blended. Add in pumpkin and oil. Mix well.

In separate bowl, mix flour, baking soda, baking powder, cinnamon and salt (dry ingredients). Add dry ingredients to pumpkin mixture. Mix just until well combined. Fold in chocolate chips until well distributed. Fill muffin tin (greased or with muffin liners) to top. Bake in 400 oven for 16-20 mins, until top bounces back when touched, or tester comes out clean.

*you will notice that when baking muffins or quickbreads, the mixing of the wet, then dry, then combining them with minimal mixing is usually the procedure used.