I debated as to whether or not I should use these, um, slightly browned Pumpkin Chocolate Chip Muffins in this post. They may look over-browned, but they were not over-baked. After the week I’ve had (let’s make that month), I just didn’t have the oomph to make them again. Leave it to me to over-brown the muffins with the timer set. Ever have one of those days? I promise it didn’t compromise the taste or moistness of these delicious homemade muffins.
Now you all know I’m not perfect and very capable of mishaps in the kitchen. Who knew? Do any of you have a kitchen story to tell?
We have been having some beautiful fall days this week. I have, thoroughly, enjoyed the cooler weather. It actually made it into the upper 30’s last night. We’ve been stocking the woodshed with firewood the last couple of weeks. We have one more load to go, and then it should be enough for the cold winter months ahead. It sure is a good feeling to have an abundance of dry, seasoned wood stashed away.
We’re getting geared up for our church camp-out this weekend and guess what? They’re calling for rain…all weekend! I sure hope the forecast prediction changes before then. There’s still time! Right? These yummy pumpkin chocolate chip muffins will make a great camping breakfast with a hot cup of coffee on a crisp fall morning. In fact, I froze some of these for the trip. :)
These muffins are loaded with this pumpkin pie spice and mini chocolate chips. The combination of pumpkin and chocolate is delicious, and they are so moist. Have you tried it yet? If not, don’t wait too much longer. You’re gonna love it!
Pumpkin Chocolate Chip Muffins – they’re a good thing. :)
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 2 cups sugar
- 1 16 oz. can pumpkin
- 1 1/2 cups oil
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 cups mini chocolate chips
- Preheat oven to 375 degrees:
- In a large mixing bowl, beat the eggs, sugar, pumpkin, and oil until smooth.
- Combine the flour, baking soda, baking powder, and the pumpkin pie spice
- Slowly add the dry ingredients to the pumpkin mixture and mix well.
- Fold in the chocolate chips and fill greased or paper-lined muffin tins 3/4 full.
- Bake at 375 degrees for 14 – 16 minutes or until muffins test done with a toothpick.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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