In food land, fall is nearly synonymous with “pumpkin”- pumpkin spice lattes (my addiction 3 years running), pumpkin soups, pumpkin pies, pumpkin cream cheese (I miss Einstein Bagels)… I could go on like Bubba from Forrest Gump but you get the picture.
Do your taste buds go numb from pumpkin overload? Mine sure don’t! So why not try these Pumpkin Chocolate Chip muffins? I came across the recipe from one of my favorite sites, Money Saving Mom.
Big Roo & I made them last week and gobbled them up within a few days. These muffins would be perfect for an easy camping breakfast or a mid-hike snack (provided they didn’t get squished in your backpack).
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips (I used about 3/4 package)
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
*My heart about stopped just from POURING that much oil in the measuring cup. Some of the comments on Money Saving Mom‘s blog said they replaced the oil with applesauce with great results. I wanted to try the recipe as is first before I messed with it but I’m sure it’s YUM either way!