Thursday, September 21, 2017

Recipe - Pumpkin Chocolate Chip Muffins

I love a good muffin for breakfast.  It's easy for everyone to grab and they are easy to freeze.  I made a double batch of these muffins so I could freeze a lot of them for next week too.

4 eggs
1 cup of sugar
1 can (540 mL) pumpkin pie filling 
1 1/2 cups oil
3 cups whole wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups chocolate chips

Preheat the oven to 400 degrees F.  Line two muffin tins with muffin cups or spray with cooking spray.  

Beat together eggs, sugar, pumpkin pie filling, and oil in a large bowl.

Add flour, baking soda, baking powder, and salt to the wet ingredients.  Mix well to combine.

Fold in chocolate chips.  Spoon into prepared muffin tins. Bake for 15 to 17 minutes until browned and a toothpick inserted in the middle comes out clean.

Yum, fall is here.

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