This recipe may be a fan favorite for the fall but I am 100% addicted to pumpkin muffins and enjoy them all year around. They are easy to grab for breakfast on your way out the door. I used to pack a bag of 3 mini muffins in my backpack as a snack throughout the day at school. If you are wondering if they taste very much like pumpkin, they do not really! The flavor of the pumpkin is very subtle in these muffins but it is the secret ingredient that keeps the muffins from drying out for a long time after baking them. Another tip, if the batch is too large for you to eat alone, you can freeze half of them for later and they will taste just as great!
Here is what you will need for this recipe:
- 2 mini muffin baking sheets and liners
- 2 cups of sugar
- 3 cups of flour
- 2 tsp of baking soda
- 2 tsp of baking powder
- 1 tsp of ground cinnamon
- 1 tsp of salt
- 16 oz can of pumpkin
- 1 cup of oil
- 4 eggs
In a large mixing bowl combine your dry ingredients. This includes the sugar, flour, baking soda, baking powder, cinnamon, and salt.
In the same bowl, add your pumpkin, oil and eggs. Mix with a hand mixer until smooth.
Fold in your chocolate chips with a spatula or large spoon.
Line your mini muffin baking sheet with paper liners. Then scoop the pumpkin muffin batter into the tray. I use a small cookie scoop to keep my muffins about the same size and because the scoop removes the batter very smoothly.
Bay at 350 degrees for 12-15 minutes or until the tops of the muffins have begun to turn golden brown.
Now you can enjoy your muffins! We store them in plastic snack bags. 3 little muffins fit in each snack bag. This packaging prevents me from eating a whole tub of muffins in one sitting.