I have seriously made this recipe about a dozen times this fall and they are always a hit. I have stopped making regular size muffins completely and work this mini muffin pan constantly. Kids beg for them. I also use mini chocolate chips instead of the full size. And although they are full of butter and chocolate, it makes me happier knowing they are not full of chemicals like most baked goods you buy at the store these days. You can also make this as a loaf of bread, just bake for longer.
Pumpkin Chocolate Chip Recipe
This recipe makes about 1 pan (24) of mini muffins.
Ingredients:
1 2/3 cup flour
1 cup brown sugar
1 T pumpkin pie spice
1 tsp baking soad
1/4 tsp baking powder
dash of salt
2 eggs
1 cup plain pumpkin
1/2 cup butter melted
1 cup mini chocolate chips
Preheat oven to 350 degrees. Mix dry ingredients together in a large bowl and set aside. In a small bowl blend eggs, then add pumping and melted butter. Whisk together, then stir in chocolate chips. Pour wet ingredients into dry ingredients and fold together. Pour into lined muffin tins or greased loaf pan.
I usually bake for about 15 minutes and then check with a knife until it comes out clean. Usually takes around 15-20 minutes depending on how large the muffins are. They stay good up to 2-3 days and freeze well.
Enjoy!
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