Pumpkin Chocolate Chip Muffins are a stand-by at our house. I’m not sure that they are necessarily the most frugal muffins ever and I certainly know they aren’t the healthiest muffins ever, but they are sure delicious. And if you can get the pumpkin for $0.25/can and the other staple ingredients on sale or at Aldi, it can be rather economical.
This Pumpkin Chocolate Chip Muffin Recipe Never Gets Old!
These muffins freeze really well and can pretty much be eaten straight out of the freezer. We love to use them for quick snacks or for a special breakfast treat, and they are one of my husband’s favorite things for me to pack in his lunch.
Pumpkin Chocolate Chip Muffins Recipe
- 4 eggs
- 2 cups sugar
- 1 (16 oz.) can pureed pumpkin
- 1 1/2 cups oil
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 package 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.
Makes 24-30 muffins.