skip to content
This recipe was featured in The Great Pumpkin.
Kelly Laster | Pedernales EC
You can use regular or mini chocolate chips in these easy-to-love muffins (they’re perfect for school parties or potlucks). “Our children used to ask to bring these to school on their birthdays to share with their classmates instead of cupcakes,” Laster says. “It’s been a family favorite recipe for the last 20 years.”
2 cups sugar
1 can (15 ounces) pumpkin purée
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips
1. Preheat oven to 400 degrees and apply nonstick spray to 2 muffin pans (or line them with paper cups).
2. In a large mixing bowl, beat the eggs, sugar, pumpkin and oil until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Stir the dry ingredients into the pumpkin mixture until just combined, then fold in chocolate chips.
3. Fill the muffin indents about 3/4 full, then bake 16–20 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean. Remove from heat and cool the muffins in pans 10 minutes before transferring them to a wire rack to cool completely.
Makes 24 muffins.