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.

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