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