Now that we’re a week into September I’m all about pumpkin recipes and one of my favorites is this recipe for Pumpkin Chocolate Chip Muffins!
This is one of the boys favorite muffin recipes that I make! They don’t last long in our house and they’re delicious warm out of the oven but I think they taste even better the next day.
Pumpkin Chocolate Chip Muffins
1 cup canola oil
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1- 15-ounce can of pumpkin (not pie filling)
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 cups chocolate chips
Preheat the oven to 375°F.
Add paper liners to muffin pan (this makes 24 muffins so I use two 12 count muffin pans.) If you only have one pan you can make them in batches.
In a small bowl combine flour, baking powder, baking soda, salt cinnamon and nutmeg.
In a large bowl, beat together oil, sugar, eggs, pumpkin, and vanilla
Add the flour mixture to the wet ingredients in the large bowl and stir to combine. I use my hand or stand mixer to make it easier.
Stir in the chocolate chips
Spoon the batter into the prepared muffin pans
Bake @ 375°F. for 15-20mins. If the top springs back when pressed they’re done if now let them go a few more minutes.
Remove muffins from the oven, and cool on a rack.
If you love pumpkin you should also check out this recipe for Pumpkin Chocolate Chip Cookies.
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Keep an eye out next week for the movie room tour as well as Monday’s Weekly Round-Up.
Have a wonderful weekend!!