Pumpkin Chocolate Chip Muffins

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I was introduced to these muffins a few years ago while visiting some sweet friends in Atlanta. I recently remembered them and tracked down the recipe! While I was unpacking yesterday, my mother-in-law whipped up a batch! The house smelled amazing! I was in denial about the outside temperature (88 degrees) and just pretended it was fall. I’m not a pumpkin-a-holic (no PSL for me) but I sure do love pumpkin-based baked goods! These came out of the oven just as my husband was returning home from work! Kya greeted him in the backyard with a warm muffin of his own while she devoured hers, covering herself in chocolate! Do yourself a favor and bake up a batch of these delicious muffins! I hope your weather is more fall-like than ours!

Pumpkin Chocolate Chip Muffins

Ingredients

3 cups granulated sugar

1 cup vegetable oil

4 eggs

1 (15 oz.) can pumpkin

2/3 cup water

3 1/2 cups flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

Instructions

Mix together the sugar, oil, eggs, pumpkin, and water. In a separate bowl mix together the flour, baking soda, salt, nutmeg, and cinnamon. Combine the wet and dry mixtures. Stir in 1 cup of chocolate chips (regular or mini). Pour batter into greased muffin tins filling each section 2/3 full. Bake at 350 degrees for about 20 minutes, checking with a toothpick for doneness.

You can also make these into mini muffins, mini loaves, or regular loaves. Adjust bake time accordingly. I kept some out for this week and threw the rest in the freezer for later! This recipe makes a bunch!

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2 thoughts on “Pumpkin Chocolate Chip Muffins

  1. Abby Ware

    These muffins were a lifesaver last weekend! I made a half batch and still had enough to put in the freezer. We had some last minute guests come spend the night, so I opened my freezer and, voila, breakfast for Sunday morning was done! Thanks for sharing, Kellie! I love these things.

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