As soon as the mornings started getting cooler and I could tell Fall was around the corner, my craving for something pumpkin crept up! Plus the fact that my daughter loves everything pumpkin and she loves to bake is a winning combination. She whipped up this amazing batch of pumpkin muffins -- instead of baking them in our traditional muffin tins, we used some new mini loaf pans we were gifted. The result was a delicious batch that honestly didn't last more than a couple days in our house lol.
Check out the recipe below:
(original recipe came from dinneratthezoo.com although we made some modifications)
Makes 12 large muffins or 12 mini loaves.
INGREDIENTS:
2 eggs
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 12 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp salt
3/4 cups chocolate chips (the original recipe calls for 1 1/2 cups)
Cooking spray
DIRECTIONS:
Preheat oven to 400° F Coat a 12-count muffin tin with cooking spray or use paper liners.
In a medium bowl, whisk together egg sugar, pumpkin puree, and oil. The mixture should be smooth.
Add in flour, baking soda, baking powder, pumpkin pie spice, vanilla extract, and salt. Stir until just combined.
Fold in 1/2 cup of chocolate chips.
Pour batter into muffin tins, making sure to divide evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
Bake for 15 minutes, or until lightly browned. Muffins are done with a toothpick inserted in the center comes out clean.
Cool for 5 minutes in pan then transfer to a wire rack to cool.
Serve immediately or store the muffins in an airtight container for up to 5 days. Recommended to refrigerate. These muffins also freeze well!
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