One of my families favorite fall traditions is to make Pumpkin Chocolate Chip muffins. For the past twenty years, I dig out this amazing recipe and make them for my family and friends.
I only make them in the fall, which for some reason makes them even more delicious. My daughter remembers me making them for her tennis team and her friends when they came over. I usually try to find a cute container to load them in. It’s a yummy fall comfort food that is always a hit and a fun way to remember your friends.
Pumpkin Chocolate Chip Muffins
Bake at 350 degrees for 20-25 minutes.
Ingredients
- 1 2/3 cup flour
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 1/2 cups chocolate chips
- 1/2 cup butter (melted)
- 1 cup cooked pumpkin
- 2 eggs
Instructions
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Mix the first eight dry ingredients in a bowl and then add the chocolate chips. In a separated bowl melt the butter in the microwave, then add the pumpkin to the melted butter. When the butter, pumpkin mixture is cooled, mix the eggs in. Then mix the dry ingredients with the wet ingredients. Stir the mixture together by hand and stir until just mixed. Don't over mix. Put the muffin mixture into muffin pans lined with baking cups.
Recipe Notes
The recipe can be made with or without the baking cups. I prefer the liners because the muffins tend to be more dry without them. I use canned pumpkin for this recipe.
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