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Pumpkin Chip Muffins

11/3/2020

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As soon as the leaves begin to turn, my kids ask me to bake these. Pumpkin Chip Muffins are a staple in my house, particularly for breakfast on Thanksgiving morning (made the night before). 

2 c. flour
2c. light brown sugar
2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
1 cup vegetable oil
1 15-oz can pumpkin puree (NOT "pumpkin pie mix")
4 eggs
2 c. chocolate chips (your choice, semi-sweet or milk chocolate. I find the regular size works better instead of the mini chips)

Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix together oil, pumpkin and eggs. Make a well in dry ingredients and stir in pumpkin mixture. Fold in chocolate chips. Spoon into muffin tins lined with paper cups. Fill to top. Bake 15-20 minutes for mini muffins, and 20-25 minutes for the regular muffin size. Cool on racks. 

TIP: Once you put the muffin paper cups in the tins, spray the tin and the papers lightly with spray olive oil. It will make clean-up of the tins easier and the muffins will come out of the papers easier, too. 

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    Author

    Terrie Bentley McKee is the author and head cook and bottlewasher at Homeschooling One Child. Her sous chef is her daughter, Laura. 

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  • Home
  • Blog
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    • Homesteading in your Homeschool Online Summit
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      • Speakers
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  • Resources
    • About Us >
      • Why We Homeschool
      • Contact
      • Statement of Faith
      • My Testimony
      • Speaking
      • Disclosure Policy
    • Vlog
    • Homeschooling News
    • Printables
    • Special Needs
    • Curriculum
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      • Recipes
      • Homemaking >
        • Cleaning
        • Chores
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