With Fall here and Thanksgiving just under a week away these Pumpkin Chocolate Chip Muffins are just in time! This recipe is really easy and freezes well. I often make these and then put them in the freezer, they only take about 20 minutes to defrost to enjoy for a quick snack or breakfast.
Easy Pumpkin Chocolate Chip Muffins
Makes: 24 muffins
Preparation Time: 15 minutes
3/4 cup sugar (preferably whole sugar)
1/2 cup coconut oil (or your favorite cooking oil), melted
2/3 cup milk (preferably whole)
2 cups pumpkin puree
3 cups organic unbleached all-purpose flour
1 1/2 teaspoons aluminum free baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon (optional)
1/2 teaspoon ground ginger (optional)
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup chocolate chips
- Preheat the oven to 400 degrees F. Line muffin pans with paper liners.
- Beat sugar, oil and eggs together. Whisk in milk and pumpkin.
- In separate bowl mix together remaining ingredients. Add to pumpkin mixture and stir just until combined (should be lumpy).
- Divide batter between the muffin cups and bake in preheated oven for 15-20 minutes, or until toothpick inserted into middle of muffin comes out clean.
*If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.