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Pumpkin Chocolate Chip Muffins

December 28, 2018

This is a delayed fall recipe Jim got from a co-worker years ago that I finally got around to making myself.  I opted to double the recipe below and make this as bread instead of muffins and it was a ton of batter.  Next time I think you could get away with just the recipe as is below for 1 loaf pan.

If you end up with extra pumpkin a good use is pumpkin pie overnight oats.

Difficulty: Easy
Prep Time: 25 min
Cook Time: 15 min (muffins)
Total Time: 40 min
Yield: 12 muffins
Taste: Good


1/4 cup oil
1/2 cup sugar
1 egg
1/2 cup milk
3/4 cup canned pumpkin
1 1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chocolate chips

1) Preheat oven to 350 degrees F.  Grease or line muffin tin.
2) Beat the egg, add oil, sugar, milk, and pumpkin. Mix well.
3) Add dry ingredients and mix. Do not over beat.
4) Fill muffin tins 2/3s full.  Bake at 350 for approximately 15 minutes for regular size muffins.
Note: If making bread bake at 350 deg F.  Start checking for doneness at the 55 mark by inserting a toothpick in the center and seeing if it comes out clean.  Continue to check in 5 min increments thereafter.  Initial bake took about ~70 min for me.
Source: Jim’s co-worker

From → Bread, Dessert

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  1. Pumpkin Pie Overnight Oats | Elements of Wood

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