Friday, January 28, 2011

Pumpkin Chocolate Chip Muffins


Melissa Brown brought these to us after Logan was born and I immediately asked her for the recipe, which she was gracious enough to share. These are yummy enough to be dessert and are also perfect for a breakfast sweet bread.

1 1/2 cups all-purpose flour
1 1/2 cups whole -wheat flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
4 large eggs
2 cups sugar
1 can (15 oz) pumpkin

1 cup canola or vegetable oil
2 cups chocolate chips

Mix wet and dry separate then combine. Fill muffin cups 3/4 full and bake at 350 degrees for 20-25 minutes.

*you can add a couple of tablespoons ground flax seed if you want the extra fiber and heart health
*you can use canned mashed sweet potatoes instead of the pumpkin

1 comment:

Mary said...

My kids LOVED these! We will definitely be adding this to our list of recipes!