Recipe, Travel and Family Blog | Purple Oven Mitt

Tasty Pumpkin Chocolate Chip Muffins

I’m baking for a PTA event tomorrow & decided to make one of my kids’ favorites: Pumpkin chocolate chip muffins.  We like these for breakfast or after school snacks. They freeze exceptionally well & can easily be baked in loaf pans, mini muffin tins or regular muffin tins.  No paper liners needed as long as you use a non-stick spray.

·         1 ½ sticks butter at room temperature

·         1 ¾ cup sugar

·         4 eggs

·         2/3 cup orange juice

·         2 cups pumpkin puree

·         3 tablespoons molasses

·         3 1/3 cup flour

·         ½ teaspoon baking powder

·         2 teaspoons baking soda

·         1 teaspoon ground cinnamon

·         1 teaspoon ground cloves

·         1 cup chocolate chips

Pre heat oven to 350 degrees.  Using an electric mixer, cream the butter, sugar and molasses.  Add the eggs, orange juice & pumpkin puree.

Mix dry ingredients separately then add to the pumpkin mixture.  Add chocolate chips then spoon into pans.  Bake for 15-18 minutes.

Yield: 3 loaf tins or 24 minis & 20 regular muffins