I had some leftover pumpkin from Thanksgiving, and I was thinking about what I could make with it, when I came across this recipe from the Taste of Home website. I altered the recipe a bit by decreasing the amount of sugar, and increasing some of the spices in the recipe. The original recipe states that this recipe makes 24 muffins, I had enough left over to also make a miniture Pumpkin Chocolate Chip loaf. In other words, this recipe makes a lot of muffins, so if you only want a dozen or so, I would recommend halving the recipe. The pumpkin in these muffins is very subtle, so are the spices, but they are definitely there, and it works well with the chocolate chips. Speaking of chocolate chips, these muffins are chock full of them. I could barely test to see if the muffins were done without poking into a chip. These were moist and rich, and I would make them again. Next time, however, I might add in extra pumpkin and decrease the amount of oil in the recipe to get a more prominent pumpkin flavor.
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 1 3/4 cups sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/2 cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.