Thursday, March 14, 2013

Can you tell I love that word?  Yumminess- I have a pinterest board titled "Yumminess to make", I now have a blog post with that word, and I use it a lot, if y'all hadn't noticed.  It's just so fun to say!  And it perfectly describes these amazing Pumpkin Chocolate Chip Muffins!!

These have been my constant companions for breakfast this week!  YUM!
I would recommend not putting in as many chocolate chips if you don't want them to super gooey- a cup would be good, as the recipe says.  I, for one, love chocolate chips, and put in more then a cup!  *guilty as charged* I'm afraid.  Oh well, they were still delicious, particularly after they'd sat for awhile and the flavors came together.


1/2 cup brown sugar
1/4 cup white sugar
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mini milk chocolate chips


Preheat the oven to 350 degrees F . Line muffin pan with paper liners or grease and flour cups.
In large bowl, mix together sugar, oil, eggs. Add pumpkin and water and stir.
In a medium bowl, mix together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.
Add flour mixture to pumpkin mixture and stir just until moistened. Gently stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Note: If you prefer a few less chocolate chips or you simply want to save some calories, you can get by with as little as 1/2 cup. Likewise, 1/4 cup unsweetened applesauce can be substituted for the oil.
  Yummy! :) :)
Link of the day: Berry Smoothie

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  1. Those look tasty

  2. whaaatttt me and my mom made pumpkin muffins with chocolate chip just last month but we added shredded carrets and zuccini in it to make it more healthy. also if I spell anything wrong while comenting sorry not a good speller.


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