THE BEST Pumpkin Chocolate Chip Muffins

I know I'm a little late on the pumpkin train, but better late than never!  I have made these muffins from The Girl Who Ate Everything three times in the past three weeks and I just can't get over them.  I must share them and you must make them!  They are not the most waist friendly muffins, but they sure are delicious.  The good news is they are muffins, so the portion control is built right in, which makes these the perfect item to make on a fall day.  I hope you try...you will not be sorry!

Pumpkin Chocolate Chip Muffins
Yields: 2 dozen regular sized muffins or 96 mini muffins

4 eggs
2 cups sugar
1 can pumpkin (15 ounce)
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice OR 1 1/2 t cinnamon,1/2 t nutmeg,1/2 t ginger, 1/4 t allspice
2 cups chocolate chips (I like dark.  If you're making mini muffins, mini chips work well.)

1.  Preheat oven to 400 degrees.  Place muffin liners in muffin tin.
2.  Mix all ingredients except for chocolate chips together in stand mixer.
3.  Fold in chocolate chips.
4.  Place a few more chocolate chips on top of each muffin.  
5.  Bake in oven for 15-17 minutes for regular sized muffins and 8-9 minutes for mini muffins.  DO NOT over bake. 


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