Pumpkin Chocolate Chip Muffins

Do you want to know what sweet treat I include in my kid’s lunches? I grab a handful of these moist, delicious pumpkin muffins straight from the freezer. Even if I made them a month ago, I can count on a fresh from the oven taste due to freezing. If I stash a frozen muffin in each lunch box, it’s thawed by noon and ready to eat. Or thawed overnight, they make a nice breakfast surprise. Sometimes I’ll have a fresh batch waiting for my kids when they arrive home from school. Either way I serve them, they’re always a hit in our home.

Pumpkin Chocolate Chip Muffins

  • 4 eggs
  • 1  1/2 cups sugar
  • 2 cups pureed pumpkin frozen and thawed or can pumpkin (not the mix)
  • 3/4 cup oil
  • 3 cups white wheat flour (I use King Arthur white whole wheat)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1  1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup chocolate chips, optional (I drop a few sparingly in each)

Beat eggs, sugar, pumpkin and oil. Add dry ingredients and mix well. Fold in chocolate chips or drop a few in each muffin tin. Fill greased or paper-lined muffin cups 3/4 full. Bake 16 minutes at 400 or until toothpick comes out clean. Makes two dozen or more muffins. Use a small loaf pan or greased ramekins for excess.

Or bake in a greased loaf pan for one hour or until a toothpick comes out clean in center.

Freeze It: Cool on a wire rack completely and package in gallon size bags.

Use It: Thaw one to two hours and serve for breakfast, snack or dessert.

What items do you freeze and pack for lunches?

This is linked to Tasty Tuesday

3 thoughts on “Pumpkin Chocolate Chip Muffins

  1. jen

    Yum! Just put a batch in the oven – 12 muffins and one small bar pan (8×8) because i only have a dozen muffin tin. I can see I’ll be making them again! I ended up using butternut squash (which is a great substitute for pumpkin in baked goods, especially if you are good at growing squash but not pumpkin!) But the smell of these baking …..

    1. admin

      I sub butternut too and freeze fresh butternut for recipes like this or pumpkin cake (they’re in the recipe index too). Glad you like.

  2. jen

    WOW these are amazing!!! My 4year old ate 4 muffins and wanted more. My coworkers were impressed! This recipe is a keeper.


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