Chocolate Chip Muffins

This is my go to recipe when the kids want a tasty snack.  It's very easy to make and much healthier than any box muffin mix you'll find at your local grocery store.

CHOCOLATE CHIP MUFFINS

Preheat oven to 350 degrees and spray your mini-muffin tin or your muffin tin with cooking spray or use paper liners.

In a Small Bowl, Mix Together the Following Dry Ingredients and Set Aside:

1 1/2 cups of all-purpose flour

1 1/2 cups of whole-wheat flour

2 teaspoons of baking soda

2 teaspoons of baking powder

2 teaspoons of cinnamon

1/2 teaspoon of salt

In a Large Bowl, Mix Together the Following Ingredients:

4 large eggs, slightly beaten

2 cups of sugar

1 15 oz. can of pumpkin

1 cup of vegetable oil

Add the dry ingredients to the wet ingredients and stir until moistened.  Add chocolate chips

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Spoon batter into the muffin tins.  Each tin should be 2/3 full.  (I use the Pamered Chef Small Scoop for the mini-muffin pan and their Large Scoop for the regular sized muffin pan.)

For the mini-muffin pan, bake for 14 min.

For the regular sized muffin pan, bake for 20 min.

The tops will spring back when lightly touched.

Cool for 5 min. in the pan and then remove to wire racks to complete the cooling process.

This recipe makes 6 dozen mini muffins or 3 dozen regular sized muffins.

This recipe is easy to double and the muffins freeze well.

The original recipe was create by Tammy Clifford of Sabattus, Maine and can be found at

Very Best Baking.