Updated: Nov 5, 2018
In the spirit of Autumn, Halloween, and our new Field to Fork section, we're serving up some Pumpkin Chocolate Chip Muffins this week!
Preheat the oven to 400*.
4 Eggs 2 Cups Sugar
2 Cups Pumpkin Puree (or a 15 oz can)
1 tsp Vanilla
1 1/4 Cup Vegetable Oil
3 Cups Flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 Bag of Chocolate Chips (about 2 to 2 1/2 cups)
Bake for 15-25 minutes, depending on your oven. Use the standard toothpick test: if the toothpick comes out clean, then they're done! Make sure they don't overbrown or burn. Delicious served warm with a nice cup of coffee!
Recipe and photos from Michelle Lane