Pumpkin Chocolate Chip Muffins

November is my absolute favorite month out of the entire year, and with great reason. I met my husband in November (many years ago), I got married in November of 2011, and I gave birth to my baby boy last November. Now, he’s a year old. Somebody hand me the tissues!!!! Quick!

There are so many personal reasons that make November my favorite month, but there is also the whole IT’S FINALLY AUTUMN thing. Even though we’ve faced temperatures in the upper 80’s so far this November, I WILL wear my boots and leggings, and I will don my scarves with pride because IT’S NOVEMBER and I’ve waited the whole year for this WONDERFUL month!

November in the world of cooking also means the pumpkin flavor is out in full force. Pumpkin lattes, pumpkin pancakes, pumpkin you name it! So…. I’m excited to unveil my husbands favorite pumpkin recipe courtesy of The Girl Who Ate Everything.

Pumpkin Chocolate Chip Muffins

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 can (15 oz) pumpkin puree
  • 1 1/2 cups canola oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 2 cups (12 oz) semisweet chocolate chips

*If you don’t have pumpkin pie spice, make your own! 1 tablespoon of pumpkin pie spice = 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 14 tsp allspice. (I suggest making several teaspoons because you are bound to love this recipe and will be making it over and over again!)

Instructions

  1. Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
  2. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
  3. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean.  It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack.

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