Pumpkin Muffins (with Chocolate Chips)

I have some leftover pumpkin that I need to use up…so I decided to look for a yummy muffin recipe. Except NONE of my family cookbooks have any!!!! WHAT??!! Hmmm, maybe pumpkin isn’t so popular with my families, ha!

Anyway, so I went on the hunt for a yummy, somewhat healthy, pumpkin muffin recipe. I found this recipe on Pinterest and it looked easy and yummy (she said her children like it!). So I got to work (tweaking where needed – below is how I made them):

1 1/3 cup flour                                                    3/4 tsp baking soda

3/4 tsp baking powder                                     3/4 tsp cinnamon

1/4 tsp salt                                                          2 large eggs

1/2 cup milk                                                       1/4 cup pure maple syrup

3 tbsp butter, melted                                       2 tsp vanilla

1/2 cup pureed pumpkin                                Chocolate chips (or any addition you like!)


Preheat oven to 350 degrees and line a muffin tin with baking cups.

In a bowl, combine flour, baking soda, baking powder, cinnamon and salt.

In a larger bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, vanilla and pumpkin. Whisk until incorporated.

Gradually add the flour mixture into the egg mixture, using a fork to mix in a clockwise motion. Add chocolate chips until you have the amount you like in your muffins. 🙂

Once mixture is just combined, scoop into muffin cups. I filled mine about 3/4 full.

Bake at 350 degrees for 20 minutes, inserting a toothpick to check (if the toothpick comes out clean, they’re ready!) if they’re ready.

Remove muffins from oven and pan – allow to cool on a wire rack until they’re the temp you like. I LOVE warm muffins, so I was all about that . 😉


These muffins are definitely child-approved!!!!!! Oh, and mommy approved as well. Very yummy!

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