Remember the pumpkin shortage a couple of years ago? Heavy rains (with subsequent flooding) and a fungus were to blame. I panicked and bought cans and cans of pureed pumpkin the day I heard the news (this was before I realized that most organic brands were unaffected. oops).
People teased me. I didn’t care. I was enjoying pumpkin baking madness, not bothered by the “you’re a hoarder!” comments flung my way. Who ya gonna call when you need canned pumpkin for Thanksgiving pies? hmm? 😉
These muffins are one of the pumpkin-flavored goods I baked during that shortage. I found this recipe at Money Saving Mom and love them. I changed them just a wee bit to suit my family’s tastes and decreased the sugar as well. We enjoy them each fall and winter. I love to share them when I make a batch and friends always ask for the recipe so I thought I should just post these bad boys here. Enjoy! And Happy Autumn!
Pumpkin Chocolate Chip Muffins
(adapted from Money Saving Mom)
- •3 cups flour
- •2 tsp. baking soda
- •2 tsp. baking powder
- •1.5 tsp. ground cinnamon
- •1 teaspoon salt
- •4 eggs
- •1 and ¾ cups sugar
- •1 (16 oz.) can pureed pumpkin (or two cups cooked and pureed fresh pumpkin)
- •1 and ½ cups oil (the oil makes these muffins very moist, however, I've also used some applesauce in these and decreased the amount of oil)
- •1.5 cups mini chocolate chips
- Preheat oven to 400°. Line muffin pans or spray with Baker's Joy. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Set aside. Using a hand mixer, beat the eggs, sugar, pumpkin, and oil until thoroughly combined. Add the flour mixture and mix until combined. Fold in the mini chocolate chips. Fill muffin cups about ¾ full and bake for 15-20 minutes or until a toothpick inserted in center comes out clean.