Pumpkin Chocolate Chip Muffins

Thanksgiving is here, friends! Thanksgiving is one of my favorite holidays because I’m such a foodie (someone who loves food). So in celebration of food and Thanksgiving, I will be sharing a monthly recipe with you.

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If you’ve got the turkey (or ham) in the oven already and the cheesy potatoes in the slow cooker, then you’re ready to prepare dessert. My family loves to make dessert – by that I mean they love to toss a frozen pumpkin pie in the oven about 5 minutes before dinner ends.

But not me.

This year I am taking over dessert. I’m making Food.com’s:

Pumpkin Chocolate Chip Muffins

If you’re following me on Twitter (@beccaschriner), you know that I made these about a week ago.

But I had to share this recipe with you because before I even put the second batch in the oven, my friend Joseph had eaten eight of them. These muffins are addictive and de-lish.

This recipe makes around 30 muffins. You will need a muffin pan, paper muffin cups or non-stick spray, two big bowl, a mixer, a spoon, and an oven.

pumpkin-chocolate-chip-muffins

Start by preheating the oven to 400 F.

Put the wet ingredients (eggs, pumpkin, vanilla, and oil) and sugar into one large mixing bowl. Beat these ingredients slowly with a mixer until the mixture is smooth. (Be careful not to puff the sugar everywhere.)

In the second large bowl, use a spoon to mix the remaining dry ingredients together (except the chocolate chips).

Pour the pumpkin blend into the dry ingredients’ bowl and mix. Once all of the dry ingredients are well mixed in, fold in the chocolate chips.

Place the paper muffin cups in the pan or grease each cup indent. Fill each cup 3/4 full. Try not to get any mix on the edge or it will burn.

Bake the mix in the oven for 16-20 minutes or until the muffins are golden and firm to poke. Once you take the pan out of the oven, be sure to let the muffins cool before you remove them.

Have a happy Thanksgiving readers, and enjoy these muffins!

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