My sister called the other day to chat. During the conversation she casually reminded me that I haven't made any pumpkin chocolate chip muffins yet this year.
I'm not sure where I got this recipe (so if I got it from you...remind me) but it's become a family favorite. Usually I start thinking about making them right before Halloween (when I start seeing pumpkins everywhere). I make them several times between now and Thanksgiving. I think we like them all the more because they only appear for a short time. Kind of like Christmas cookies, Easter Peeps and mint dark chocolate Kit Kats (Hershey's PLEASE bring these back this Christmas).
Since Baby Sister and family were home this weekend to introduce Miss Jocelyn to her great-granny and other relatives, it was the perfect time to start baking. Mom had the whole family (all 14 of us) over for supper on Saturday night and I brought the muffins as a dessert option. We NEVER just have one dessert at a family gathering...Mom made her chocolate chip cookies too.
The recipe calls for 8 ounces of pumpkin but I usually buy the 15 ounce can so I usually double the recipe and make both mini muffins with mini chocolate chips and full-size muffins with regular chocolate chips. I really wanted to use the dark chocolate chips from Ghiradelli (not sure what they are called) but I didn't have them in my cabinet...so definitely next time!
I also had some fun Halloween cupcake liners that I picked up at Macy's after Halloween last year for dirt cheap so I pulled those out to use.
These are a great option either for dessert or breakfast. Enjoy!
Pumpkin Chocolate Chip Muffins
1 cup sugar
8 oz. canned pumpkin
3/4 cup oil
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 400 degrees F.
In large bowl, beat eggs, sugar, pumpkin and oil until smooth. In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-line muffin cips 3/4 full. Bake for 16-20 minutes or until muffins test done.
Serves: 1-1/2 dozen.