Pumpkin Chocolate Chip Muffins
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Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups granulated sugar + a few pinches
- 2 cups canned pumpkin 15 oz. can
- 1 1/2 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 16-24 oz. chocolate chips
Instructions
- Preheat the oven to 350 degrees. Add liners to jumbo muffin tins, spray with cooking spray, and sprinkle in a bit of granulated sugar.
- In a large bowl, mix the flour, salt, and baking soda, then set it aside. In another bowl, combine the eggs, sugar, pumpkin, and oil, and use a whisk to mix well.
- Add the pumpkin mixture into the flour mixture, and stir only until moistened.
- Fold the chocolate chips gently in to the batter. Measure with your heart! You can add as many or as few as you like.
- Use a cookie scoop or small measuring cup to add the batter into the liners, ¾ full. (If I’m using tulip liners, I fill it to the top of the tin – the edges of the tulip liner keep everything in place and allow you to use more batter.) Sprinkle chocolate chips onto the top of each muffin.
- Bake for 22-25 minutes, or until the center is done and a toothpick comes out clean. Makes approx. 15 jumbo muffins or two loaves of bread.
Notes
- If you prefer using spices in your pumpkin bread, add 2 tablespoons of pumpkin pie spice, OR 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon cloves.
- To make bread instead of muffins: prepare two 8x4 loaf pans by lining with parchment paper, spraying with cooking spray and sprinkling with sugar to coat. Bake for 60-70 minutes or until a toothpick comes out clean.
- When making bread, toss the chocolate chips with a tablespoon of flour before adding to the batter. This helps them not all sink to the bottom when baking.
Servings: 15
