I have had this recipe for over fifteen years. You probably can’t tell from the picture, but the paper is faded and stained with bits of oil, eggs, and heaven knows what else. A dear friend gave this recipe to me years ago and this is my absolute go-to recipe for the fall. I bake these for breakfast, for dessert, and for snacks. I bring them to parties. I sneak into the pantry to eat the last one when my family isn’t looking;)
And although I can’t promise you that these are the healthiest version of this treat, I can promise you that they are the most delicious. Here’s what you’ll need:
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon (heaping)
2 cups sugar
1 1/2 cup oil
1 can pumpkin (2 cups)
1 bag milk chocolate chips
Preheat your oven to 400 degrees. Line muffin tins with paper cups or grease with baking spray or shortening and flour.
Combine all your dry ingredients: flour, salt, baking soda, cinnamon, and sugar.
Make a well in the dry ingredients and add your wet ingredients: eggs, oil, and pumpkin. Stir carefully until all moistened.
Stir in chocolate chips.
Bake mini muffins for approximately 10 minutes and regular muffins for approximately 15 minutes. *oven times may vary.
It doesn’t take long to whip up a batch of these so bake yours today! What’s your favorite fall baking treat?