Monday, October 13, 2014

Pumpkin Chocolate Chip Muffins

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We are embracing fall over here. After a flashback to summer temperatures a couple weeks ago, the cooler weather seems like it's here to stay! What better way to welcome fall, than to bake a delicious fall treat? 

Recently, I made a batch of these pumpkin chocolate chip muffins. I'm a big fan. I think they are especially cute when they're baked in a square muffin tin. Feels a little fancy.

Pumpkin Chocolate Chip Muffins
makes 12 muffins

2 eggs
1 cup sugar
7 ounces pumpkin puree
3/4 cup vegetable oil
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 cup mini chocolate chips

Preheat oven to 400 degrees. Prepare muffin tin with baking spray, set aside.

In a large bowl, whisk the eggs, sugar, pumpkin puree, and oil. Once smooth, stir in the flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix until just combined. Fold in the mini chocolate chips.

Fill each muffin tin about 3/4 full. Sprinkle a few chocolate chips on top of each muffin before baking.

Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from muffin tin immediately and allow to cool on a wire rack.


recipe adapted from The Girl Who Ate Everything

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