As usual after Rebecca’s nap yesterday the first thing she wanted to do was bake 🙂 She goes to the kitchen and says “pour, pour…table, table.” So I bring her little table into the kitchen and put on her apron. I didn’t have any recipes planned, so I did a quick search in my recipe box. And I found a pumpkin chocolate chip muffin recipe. I don’t know where I got it. And I don’t remember if I’ve ever made it before. But I had just enough pumpkin left for it. And Rebecca loves chocolate chips. Plus she likes to put the muffin cups in the muffin pan. So I gave it a try. These were super easy to make. And they taste great!! Definitely a keeper. I’m starting to wish I had given pumpkin a chance a long time ago. I guess in reality I just don’t like pumpkin pie. And I’m not a fan of the taste of plain pumpkin. But I do like things with pumpkin in them 🙂 I modified the recipe a bit and did 2-1 white flour to whole wheat flour. And I used a mix of semi-sweet and white chocolate chips. I think the white chips go well with pumpkin. That’s one more thing that’s growing on me…white chocolate. I used to not like it at all. But since I’ve been using it quite a bit lately I’m realizing that now I do. Funny how your tastes change as you get older. This recipe made 12 muffins.
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Pumpkin Chocolate Chip Muffins
3/4 cup sugar (I did half white and half light brown)
1/4 cup oil (I used canola)
3/4 cup pumpkin
1/4 cup water
1 1/2 cups flour (I used 1 cup all purpose and 1/2 cup whole wheat)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 cup chocolate chips (I used semi-sweet and white)
Heat oven to 400. Line muffin pan with baking cups or grease. Mix sugar, oil and eggs w/ whisk. Add pumpkin and water. Mix well. In a large bowl mix flour and spices. Add wet mixture to dry mixture. Stir in chocolate chips. Fill muffin cups 2/3 full. Bake 20-25 min.