Barb’s Pumpkin Chocolate Chip Muffins

     

They may sound a little weird, but if you decide to use some good semi-sweet chips, they turn out mighty tasty. You may substitute walnuts for the chocolate chips if you wish.

Original recipe makes 2 dozen

Ingredients

3 1/3 cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
2/3 cup water
1 cup semisweet chocolate chips

  • PREP

    20 mins

  • COOK

    30 mins

  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
  3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition

Calories: 213 kcal
Carbohydrates: 44.4 g
Cholesterol: 35 mg
Fat: 3.2 g
Fiber: 1.5 g
Protein: 3.4 g
Sodium: 264 mg

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