Pumpkin Chocolate Chip Muffins

We first made these 2 years ago.  I got the recipe from a friend's blog, Life Simplified - Pumpkin Chocolate Chip Bread.  The original recipe is for bread, but it I like to do it as muffins for easy and quick on the go eating.  We absolutely love these.  My kids ate so many of them today and Ben was sad when he thought we only had one left.  Luckily, we have a whole other plastic container of them in the kitchen!!!

Pumpkin Chocolate Chip Muffins


3 cups sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups flour
1 tbsp ground cinnamon
1 tbsp ground nutmeg
2 tsp baking soda
1 1/2 tsp salt
2 cups chocolate chips (We use milk chocolate)


Preheat the oven to 350.  Please pay attention to the temperature when preheating.  Last night I unfortunately forgot to change the oven to 350 from the last time it was used and ruined the whole first batch by cooking them at 450.  They looked like this:

Grease the muffin tin.
In a large mixing bowl, combine the sugar, pumpkin, oil, water, and eggs.  Beat until smooth then blend in the flour, cinnamon, nutmeg, baking soda, and salt.
Fold in the chocolate chips.
Spoon the mixture into the muffin cups and cook for 20 minutes or until a knife or toothpick inserted in the middle comes out clean.

This recipe makes about 30 muffins.


Megan said…
OMG yum. Must. Eat. Now.
Liz said…
They are sooo good!

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