Friday, November 16, 2012

Easy Pumpkin Chocolate Chip Muffins

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

4 eggs

2/3 cup milk (preferably whole)

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.

1 comment:

Joy said...

These look delicious, Tabitha! Thank you so much for linking up to Artful Tuesdays! :)

Hope you have a great Thanksgiving!


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