Fall Pumpkin Chip Muffins

19 Oct

My first attempt at any fall home decor. I think I'm better at baking than decorating! 🙂

Are you in the mood for something festive that just screams FALL?  For the last month or so I’ve been enjoying the beauty of fall.  Crisp walks, falling leaves, having the windows open, candles burning, snuggling up under a blanket, and getting out all of those fall recipes once again.  As far as fall food I love all things pumpkin.  One of my favorite stores Aldi now has canned pumpkin.  Yipee!  So add a can of pumpkin to your grocery list and try these Pumpkin Chip Muffins.  They are amazing.  They taste best when eaten with a friend and savored along with a cup of hot tea.  I was blessed to make some this past weekend with none other than my good friend Sarah Burton who came to visit. 

Pumpkin Chip Muffins

  • 4 eggs
  • 2 c. sugar-any kind is fine
  • 1 (15 or 16oz) can of pumpkin
  • 1 1/2 c. oil (you can replace some of the oil with applesauce if you like)
  • 3 c. Flour-tastes good with whole wheat even! 
  • 2 t. baking soda
  • 2 t. baking powder
  • 1 t. ground cinnamon
  • 1 t. salt
  • 2 c. chocolate chips

Beta together eggs, sugar, pumpkin and oil.  Then add flour, baking soda, baking powder, cinnamon, and salt.  Fold in chocolate chips.  Place in greased muffin cups and bake at 400 16-20 minutes.  Cool for 10 minutes and remove.  This recipe makes 2 dozen but is easy to cut in half if you only want a dozen.

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