Pumpkin Chocolate Chip Muffins

Pumpkin is a favorite flavor at my house, whether it be in a muffin, cake, cupcake, pie, pudding, donut or cookie. I stock up on pumpkin during the holiday baking season and I use it all year long. And who can blame me, really? Pumpkin is such a nice flavor and you can just look at the color to know it is high on the "eat a rainbow a day" scale. While this may not be the healthiest recipe I make with pumpkin, it is one of the tastiest.

Who doesn't need a little tasty in their lives??

This is a large recipe, it makes about 30 good sized muffins, but they freeze beautifully and are just as moist and delicious defrosted as they are fresh. Maybe even more so....you'll have to make them and decide for yourself. I got this recipe off the back of a generic can of pumpkin when I was first married and have been using it ever since. Delicious!

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (15 oz) can pumpkin puree
1 1/2 cups oil
3 cups flour
1 teaspoon baking powder
2 teaspoons baking powder
1 1/2 cups chocolate chips

Mix eggs, sugar, pumpkin and oil together until smooth. Add in flour, baking soda and baking powder. Mix until just combined. Fold in chocolate chips. Spoon into paper lined muffin tins and bake at 350 degrees for 15-18 minutes or until toothpick inserted near the center comes out clean.

I'm always living on the edge, so I sprinkled the muffin tops with a little sugar before baking. It created this crunchy, sweet crust that is amazing. You certainly don't have to, but it is soooo gooood.

Mmmmm.

This recipe has been linked up to the Old Fashioned Recipe Exchange on Little House on The Prairie Living