These tasty pumpkin chocolate chip muffins offer an alternative to cupcakes, are easy to transport and don’t need icing. They also freeze well, so you can keep some on hand for those occasions when a child suddenly announces she needs to take a snack to school the next day.
If you like, you can use 2 cups of sugar instead of 1 cup sugar and one cup Splenda. You can also use all white flour instead of half white and half whole wheat.
Pumpkin offers a number of health benefits. These delicious muffins are a great way to sneak some healthy food into the kids.
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Pumpkin Chocolate Chip Muffins Recipe
- 4 eggs
- 1 cup sugar
- 1 cup Splenda granular
- 1 16-ounce can pureed pumpkin (NOT pumpkin pie mix)
- 1 1/2 cups oil
- 1 1/2 cups white flour
- 1 1/2 cups whole wheat flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 12-ounce pkg chocolate chips
- paper or foil muffin cups
Preheat your oven to 400 degrees F.
In a large mixing bowl, beat the eggs, sugar, pumpkin, and oil until smooth.
Add in dry ingredients and mix well.
Fold in the chocolate chips.
Fill greased muffin cups 3/4 full.
Bake 16-20 minutes, until a toothpick in the center of muffin comes out clean.
Makes 24-30 muffins.