In a large bowl combine flour, light brown sugar, cinnamon, salt and baking soda. In another bowl mixed oil, pumpkin and eggs. Make a well in the dry ingredients and stir in pumpkin mixture. Fold in chocolate chips.
Fill muffin tins 2/3’s full of batter, bake 22-25 minutes or until muffin tops spring back when light to the touch. Remove muffins from tins and cool on wire racks. Makes 24.
Serving
Suggestions
can make with or without chocolate chips. Can also use regular sized chocolate chips
Originally Submitted
2/1/2013
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