This is one of my Mom's recipes, it was also one of my favorites growing up. These Pumpkin Chocolate Chip Muffins remind me of deer hunting season, because they are the perfect snack to take up into the stand with you on a cold fall morning. But clearly it is not November and they are just as delicious.
One of my favorite things about these muffins is their small size. I have made this recipe in regular muffin size as well as mini and regular loaf sizes. But it is the mini muffin size was my favorite. I have found that using the mini chocolate chips works best for this bite size recipe too.
These muffins tend to fly off the cooling rack at our house, I suspect they should have the same result in your home too.
Mini Pumpkin Chocolate Chip Muffins
Ingredients
4 Eggs
2 Cups Granulated Sugar
1 Can 15oz Pumpkin
1 1/2 Cups Canola Oil
3 Cups All Purpose Flour
2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Salt
2 Cups Mini Chocolate Chips
Directions
Preheat oven to 400 F.
In a mixing bowl combine eggs, sugar, pumpkin and oil until smooth.
In s separate bowl mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In small batches, add dry ingredients to wet ingredients.
Add chocolate chips and mix until combined.
Fill mini muffin tins 3/4 full and bake at 400 F for 10-11 minutes.
Enjoy!
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