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)

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.

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