I love anything pumpkin! It goes great in so many recipes, and there’s just something so appealing about pumpkin and chocolate that goes together perfectly. My son’s teacher made pumpkin muffins at school last year and I couldn’t believe the delicious smell coming from the school’s kitchen oven. She told me that she’s never had anyone not like them and sent home the recipe. It’s delicious, the kids LOVE it and they’re light and fluffy.
2 cups sugar
1 1/2 cups extra virgin olive oil
1 can (15oz) 100% pure pumpkin
1 tbsp. cinnamon
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 – 1 1/2 semi-sweet cups chocolate chips
Preheat oven to 375 degrees F. Line muffin tins with muffin cups. Lightly spray with cooking spray if desired to help prevent sticking.
Beat eggs. Add sugar, oil and pumpkin. Mix until combined. Add flour, cinnamon, baking powder, baking soda and salt. Mix until well combined. Stir in chocolate chips. Fill muffin cups.
Bake for 15 minutes.