Pumpkin Chocolate Chip Muffins

As I continue to work on our goal of cleaning out the freezer I needed to use up some frozen pumpkin. I decided to mix up a batch of Pumpkin Chocolate Chip Muffins. Not only did I use up some pumpkin I had on hand but also I used up a package of chocolate chips in the cupboard. Little by little our cupboards are getting cleaned out as we prepare for our move west.

 

Pumpkin Muffins are more associated with the cooler fall weather but I have to say they are just as tasty in the summer!

 

Pumpkin Chocolate Chip Muffins

 

Ingredients:

 

4 eggs

2 cups sugar

1 (16oz) can of pureed pumpkin

1 ½ cup oil

3 cups of flour

2 tsp. Baking soda

2 tsp. Baking powder

1 tsp. Cinnamon

1 tsp. Salt

1 package of chocolate chips

 

Directions:

 

In a large mixing bow, beat the eggs, sugar, pumpkin and oil until smooth. Add in the dry ingredients and mix well. Fold in the chocolate chips. Fill greased or paper-lined muffin cups ¾ full. Bake for 16-20 minutes at 400 degrees. Makes about 24-30 muffins.

 

Funny thing, I’m working on cleaning out our freezer and pantry which I did in making this batch of Pumpkin Chocolate Chip Muffins, however we couldn’t eat them all at once so I have to freeze a few. We’ll be enjoying these delicious muffins in the weeks to come! We may even take some with us for our cross country move!