It’s fall! Which means pumpkin everything! Coffee! Dessert! Pie! It’s easy to be in pumpkin over load. As I’ve previously mentioned, (here and here) I haven’t always loved pumpkin. But I do love dessert. So when the opportunity came to make a pumpkin dessert I enlisted the help of my super patient sister and got to work. We tweaked this recipe.
2 cups sugar
1 (15 ounce) can pumpkin (not pumpkin pie filling, just plain pumpkin!)
1 teaspoon vanilla extract
1 1/4 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semi-sweet chocolate chips (we used about 3/4 of a bag that was already open)
Crisco for the muffin tin (you can use liners if you prefer)
In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. It will be super runny, that’s ok! Mix dry ingredients together and mix into pumpkin mixture. Slowly! Work in about a third of the dry ingredients at a time. Fold in chocolate chips. Fold from the bottom, this keep the chocolate chips from settling on the bottom. Fill greased muffin cups 3/4 full. Or if making a coffee cake/loaf, use two greased loaf pans. Bake at 400 F for 16-20 minutes. In my oven, the muffins took all 20 minutes and the loaf took 25. So use a toothpick to make sure.
At first, I was nervous. This smelled so pumpkin-y! And it was gloopy and not much of a batter. But when the timer dinged and the muffins were done. I was shocked! They tasted like a really good chocolate chip muffin with just a hint of pumpkin! I would make and eat this again! I might even make and eat this for friends and family.