Tasty Tuesday: Pumpkin Chocolate Chip Muffins

Don't those look yummy?!? Well they are!  I know it's not really pumpkin season anymore, but these are so yummy that I have to make them year round!  This fall I cooked and pureed several of our pumpkins to put in the freezer just to make this recipe whenever I want.  And the kids love them too!  Since this recipe makes 2 dozen, I usually end up putting about 1/2 in the freezer for another day's breakfast.

Ingredients:
3 cups whole wheat flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
4 eggs
2 cups pureed pumpkin (or one 16 ounce can)
1 cup melted coconut oil (or butter)
1 cup chocolate chips

Directions:
In a large mixing bowl, stir together all dry ingredients.  Add eggs, pumpkin and oil.  Mix well.  Fold in chocolate chips.  Spoon batter into muffin tins. You can use paper liners if you want, but I just spray them with a little cooking spray and they come out fine.  Bake in a 400° oven for 16-22 minutes or until the muffins are golden brown.  Makes 24.

Enjoy!


Blessings,

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