When I was young, my mom frequently made Pumpkin Chocolate Chip Muffins. They were sooo yummy and sooo good. They are like … Starbuck’s Pumpkin Spiced Latte in a muffin … maybe a little less spice and a little more sweet – but still that good. They are the perfect dessert or morning breakfast for brisk fall and chilly winter months.
This week my work had a Bake Sale and as I thought through what dessert I could bring I immediately thought of my Pumpkin Chocolate Chip Muffins. The weather this week hasn’t been exactly Winter-esque but they really can be enjoyed any time of the year.
Pumpkin Chocolate Chip Muffin Recipe
2 cups sugar
1 can pumpkin (16 oz)
1 tsp vanilla
1 1/4 cup oil (yeah i know … lots of oil)
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Beat eggs, sugar, pumpkin, vanilla, and oil until smooth.
Add dry ingredients, fold in chocolate chips.
Fill muffin pans 3/4 full.