Pumpkin Chocolate Chip Muffins

Pumpkin baked goodies are best to have in the fall. There’s something about the orange, textured flavour of a pumpkin that matches the chilly, autumn season so well. Pumpkin muffins are simple to make and a great treat to share with friends. With the combination of milk chocolate chips, they are a sweet, delicious dessert that is hard to resist. Here is how I made mine.

The recipe is inspired by: Barb’s Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Makes 12 pumpkin chocolate chip muffins.

  • 1 2/3 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 1/2 cups white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1 cups canned pumpkin puree
  • 2 eggs, beaten
  • 2/3 cup water
  • 1/2 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Using a a large bowl, stir together flour, baking soda, sugar, salt, nutmeg, cinnamon
  3. In a separate bowl, beat together pumpkin, eggs and water.
  4. Stir pumpkin mixture into flour mixture; beat until well blended.
  5. Fold in chocolate chips and mix unit well blended
  6. Bake in preheated oven for 30-40 minutes, or until a toothpick inserted into center of a muffin comes out clean.



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