Pumpkin Chip Muffins

I know, I know…this blog is called “A Girl and Her Grill.” But this girl has an oven and likes to bake, too. Especially these muffins. These are a perennial favorite around here and are often shared with friends. Pumpkin is yummy, no matter how it is used-pureed and baked in sweet treats, sliced and sautéed or roasted, turned into a savory soup….Pumpkin has a lot of Vitamin A, a good dose of fiber, is low-fat and low cholesterol. I have been known to have a slice of pumpkin pie for breakfast.  Why not?

Preheat oven to 400 degrees F.  Prepare muffin tins (greased or paper muffin cups). 

In a large mixing bowl, beat 4 eggs, 2 cups of sugar, 1 16 ounce can of pureed pumpkin and 1 1/2 cups vegetable oil until smooth.  In another bowl, combine 3 cups of all-purpose flour, 2 tsps baking powder, 2 tsps baking soda, 1 tsp ground cinnamon and 1 tsp salt.  Add the flour mixture to the pumpkin mixture, a little bit at a time, mixing well.  Fold in 12 ounces semi-sweet chocolate chips.  Fill the muffin cups about 3/4 full.  Bake 16-20 minutes or until the muffins are done.  Cool about 10 minutes, then remove to a cooling rack to cool completely.  If they last, store in an airtight container. 

When using a standard size muffin tin, you should get about 24 muffins. 

For mini-muffins: use mini chocolate chips.  Bake 10-12 minutes or until done.  I usually get close to 72 mini muffins. 

These tempting treats disappear quickly in our house.

Enjoy!  Until next time, Grill, Baby, Grill!


Original recipe found in Country Woman Magazine, May/June 1995


About smokinchick

Love to use my grill and cook over a fire!

Posted on October 31, 2012, in Other, Recipe and tagged , , , , . Bookmark the permalink. Leave a comment.

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