Pumpkins are one of my favorite fall decorations! We grew several large jack-o-lantern pumpkins and more than a dozen small pie pumpkins this year. Right now our large ones are adorning the front door while they wait to be carved next week.
Pumpkin is also one of my favorite ingredients! Pumpkin pie is my favorite pie, hands down. These Chocolate Chip Pumpkin Muffins are a delicious way to celebrate fall. I got the recipe from someone at Frugal Families about 5 years ago. I can't even count how many batches I've made. My family loves them!
I usually make a double or triple batch of these for 2 reasons.... 1. We love them! and 2. There are 3 cups of pumpkin in a 29 oz can and each batch uses 1 cup. Each batch makes about a dozen. They freeze really well and ship well too if you're looking for a treat to send. If you have a hard time finding pumpkin in the store, don't be afraid to cook a small pumpkin and use that in place of the canned. OR most winter squash would be a fine replacement as well. I loved my husbands Grandmothers pumpkin pie.... it was a few years before I found out she used hubbard squash to make it.
Chocolate Chip Pumpkin Muffins
1 2/3 C. flour
1 C. sugar
2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. ground cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 C. plain pumpkin (not the pie filling)
1 C. chocolate chips
1/2 C. butter or margarine, melted
Heat oven to 350 degrees. Grease muffin cups. Thoroughly mix all dry ingredients in large bowl. In another bowl mix eggs, pumpkin and butter and beat until blended. Stir in chocolate chips. Pour over dry ingredients and fold in with spatula until dry ingredients are moistened. Spoon batter evenly into muffin cups. Bake 20-25 minutes.
Enjoy! Not only do they taste delicious, they make your home smell WONDERFUL as well!
Here's a picture of our bountiful pumpkin and winter squash harvest this year.