The Fall season is in full swing, it’s pumpkin mania everywhere, and I looove it!
Today, I thought I’d share one of my favorite pumpkin recipes. But to tell you the truth, we eat these year-round. My kids love them and ask for them at least once or twice a month.
These are great for breakfast, dessert, or really any time is a good time for muffins if you ask me.
As a matter of fact, I was out shopping one day with my little girl and she was eating one of these pumpkin chocolate chip muffins out of one of the silicone liners that I bake them in. The woman working at the store asked me about the liner and when I explained it, she said, “You must make a lot of muffins”!
I sure do;)
This recipe makes muffins that are soft, dense, and full of pumpkin-y flavor. Yum!
Pumpkin Chocolate Chip Muffins
- 1/4 cup canola oil
- 1 cup sugar
- 1/3 cup milk
- 1 tsp vanilla
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- dash nutmeg
- 1 TB ground flax
- 1 cup canned pumpkin
- 3/4 cup semi-sweet chocolate chips
Preheat oven to 350º F.
Line muffin tins with paper or silicone liners.
Add oil, sugar, milk, and vanilla to a bowl and stir.
Gradually add in flour, baking powder, baking soda, salt, cinnamon, nutmeg, and flax. Stir to mix.
Add pumpkin and chocolate chips and stir just until combined.
Fill muffin tins 2/3 to 3/4 full.
Bake for 25 minutes and allow to cool on a wire rack.
*Makes 16-18 muffins
This recipe was adapted from a recipe I found here. If you are vegan, gluten-free, or dairy-free, you might enjoy her original recipe.
Happy Fall baking!