by Melissa Skogen
Typically, pumpkin chocolate chip muffins are a fall muffin, but not at the Skogen house. At our house, these muffins are a year-around family favorite. I hope that you all enjoy them as much as we enjoy them all through the year!
Ingredients:
4 large eggs
2 cups sugar
1 can (15 ounces) pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips(we prefer Milk Chocolate)
Directions:
In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts
1 muffin: 331 calories, 19g fat (4g saturated fat), 31mg cholesterol, 238mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 3g protein.
Melissa, married to husband Josh for almost 26 years, has two miracle boys, Cael and Cole. Through her life, God has shown himself so plainly as she clings to Philippians 4:6-8. Her favorite thing to do is spend time with her family. Her oldest, Cael, is in the military with a long deployment coming up. And Cole still is at home saving rent money as he works construction.