Pumpkin Chocolate Chip Muffins

I thought it would be fun to share a recipe with you today. It’s different than my normal posts, but I slightly miss the days when I blogged some randomness now and then.

Also, I’m on a bit of a cooking streak. When it hits, it hits. Andrew commented, “I love it when you are in a cooking phase. We all benefit from it.”

My kids requested my homemade pumpkin chocolate chip muffins this week. It’s a modified version of a recipe a woman gave me when I was pregnant with Andrew. While I’ve tried many versions, this remains a family favorite.

Side note: I tried to take some shortcuts this week and buy some healthy box muffins and healthy box energy bites, assuming they would be enjoyed more than my homemade versions. All family members requested I not do that again. Box is never better than made from scratch.

Double side note: I had a lot of words I wanted to write in this post, but what drives me bonkers about food bloggers is how long it takes me to get to the actual recipe. If you feel me, I hope you appreciate today’s post. Hugs!!

Pumpkin Chocolate Chip Muffins

Wet ingredients:

  • 4 eggs
  • 1 cup olive oil
  • 1 can pumpkin

Dry ingredients:

  • 3 cups flour
  • 1 tsp salt
  • 1 cup honey (or sugar) (original recipe uses 2 cups, but I think that’s crazy)
  • 3 TBS cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 cup choc chips

Preheat oven to 350 degrees. Mix dry ingredients in one bowl and wet ingredients in another bowl. Combine wet and dry. Grease muffin tins, fill muffin cups. Bake 350 for 15-16 minutes.