Of all of the staples of autumn, pumpkin is one of the things that I've never cooked or baked with before. Not for any particular reason, but just because I never have.
So, when Big Sister E's preschool class made Pumpkin Chocolate Chip Muffins recently and she brought one home that was fresh and warm out of the oven... mmm. You just can't go wrong with the combination of pumpkin, cinnamon and chocolate chips!
Since she was sweet and shared her one muffin with Little Sister B and I, we each only had a bite or two and that just wasn't enough. As the recipe had come home with her as well, we just had to try it out ourselves and the result was pretty darn tasty!
Pumpkin Chip Muffins
2 cups sugar
16 oz can pumpkin
1½ cups oil (we used 1 cup of oil and ½ cup of applesauce. I'd claim it was for health reasons but really it was because we ran out of oil)
3 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 cups semi-sweet chocolate chips
Preheat oven to 350°. In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth.
In a second bowl, combine flour, baking soda, baking powder, cinnamon and salt.
Add dry mixture to pumpkin mixture and mix well. Fold in chocolate chips.
Fill greased or paper-lined muffin cups ¾ full. Bake for 16 - 20 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack. Makes 24 muffins (although our batch made 30).
Just another reason to enjoy fall!