Thursday, October 3, 2013

Chocolate Chip Pumpkin Muffins



 Great for breakfast or a snack, these muffins fit the bill.  I make them all year round and my family loves them.  You can freeze them after baking and use as needed.  I also have been known to throw in some chopped pecans, white chocolate chips, peanut butter chips, or toffee chips or any combination of those. Make it how you like it! Enjoy!




Chocolate Chip Pumpkin Muffins

Serves about 36

2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil or same amount of applesauce
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips or white chocolate chips

 Preheat oven to 350 degrees . Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.