This recipe is one of our longtime family favorites. These muffins are so good and freeze so well.
These also make a great dessert to add to a sack lunch. Just pull a frozen muffin out and stick it in a baggie in your sack lunch and by lunchtime, it’s all thawed and ready to eat.
If you want to try a bit of a different and healthier twist, The Frugal Girl remade this recipe using sweet potatoes, whole-wheat flour, and less oil.
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 2 cups sugar or raw sugar (can be reduced)
- 1 (16 oz.) can pureed pumpkin (or two cups cooked and pureed fresh pumpkin)
- 1 1/2 cups oil (vegetable, Canola, or olive)
- 3 cups flour (whole-wheat, white, or any combination of both)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1-2 cups chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.
To freeze: Thoroughly cool muffins and stick in an airtight freezer bag and freeze for up to 6 weeks.
To thaw: Let muffins thaw at room temperature for 30 minutes to an hour. Or, defrost individually for 1-2 minutes in the microwave.
Makes 24-30 muffins.
Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.
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