Pumpkin Chocolate Chip Muffins

I love how versatile muffins are. There are so many different recipes for them and they are great for breakfast, a snack, or to have with a morning cup of coffee. These Pumpkin Chocolate Chip Muffins are one of my favorite recipes and I make them all year long. They make a huge batch so I usually will put half of them in the freezer.

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Another great thing about these muffins is that you can adapt the recipe to make them healthier. You can use almond flour or other flour alternatives instead of white flour. You can also use other sugar alternatives like Stevia in place of the white sugar.

To start you will need 4 eggs, 1 1/2 cups of oil (I use melted coconut oil), 1 can of pumpkin puree and 2 cups of sugar. Mix all these together in a large bowl. The batter will seem super wet at first, but I promise it will be the right consistency in the end.

Next add 3 cups of flour, 2 tsp of baking soda, 1 tsp of baking powder, 1 tsp of cinnamon and 1 tsp of salt. Mix the batter well and fold in 2 cups of chocolate chips.

You can either grease your muffin tins or use paper or reusable muffin cups. I highly recommend using muffin cups. The muffins are so much easier to take out of the pan that way and the pan is also easier to clean.

Fill each muffin cup about 3/4 of the way full with batter and bake at 400 degrees for 16 minutes. This recipe makes about 30 muffins. Like I said, I usually put half the batch in the freezer, unless I know that these delicious little morsels will be gobbled up right away.

Now this has me craving a delicious muffin and a good cup of coffee!