Pumpkin Chocolate Chip Muffins

I'm happy to share with you another one of my favorite Fall recipes. It's a simple pumpkin muffin that uses only one bowl and calls for my favorite ingredient to add some extra sweetness: chocolate! These muffins are always a hit for playgroup brunches and with the elementary teachers for PTA breakfasts. I hope you'll enjoy them as much as we do. I'm warning you, they won't last long!

 

Trixie's Pumpkin Chocolate Chip Muffins 

Ingredients:

 4 eggs

2 c. sugar

1- 16 ounce can of pumpkin puree

1 1/2 c. melted butter or vegetable oil

3 c. flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. pumpkin pie spice (or plain cinnamon is fine, too)

1 tsp. salt

2 c. chocolate chips

 

Instructions:

1. Preheat the oven to 375 degrees.

2. In a large bowl, mix the eggs, sugar, pumpkin, and butter.

3. Add all of the dry ingredients into the bowl and mix until combined, but not until all of the lumps are gone.

4. Gently fold in the chocolate chips.

5. Fill the muffin tins that have been lined with cupcakes wrappers and bake at 375 for 16-20 minutes.

6. This recipe makes at least two dozen muffins, so it can easily be halved.

Helpful Tip: You can bake this recipe in two loaves pans to make pumpkin breads, which freeze really well.