November 16, 2012 | 2 Comments

I know I’ve been AWOL.  Last week we had our little get-away to Branson.  I posted lots of updates and pics on Facebook, so since many of you are my friends, I won’t rehash here.  We also got our first Ameraucana egg since I last blogged.  Since then there has been a little blue egg waiting for me almost every day, and yesterday I got two, so now I have two pretty girls laying.  Now if the other seven would catch up I might be able to have omelets for Saturday breakfast again.

In the fall I get into a “bakey” kind of mood.  My husband and son often come home to a house full of amazing smells (and counter tops full of flour and other spilled ingredients – I never claimed I was a neat baker!).  Today I pulled out an old favorite recipe – Chocolate Chip Pumpkin Bread – but I was hungry and I didn’t want to wait an hour for a loaf to bake, so I tried making half the recipe into muffins.  It worked perfectly, so I decided to share it with you.

Chocolate Chip Pumpkin Muffins (or Bread)

Meal type Breakfast, Dessert

Here's all you need

  • 4 Eggs
  • 2 cups Sugar
  • 1 can Pumpkin
  • 1 1/2 cup Oil
  • 3 cups Flour
  • 1 tablespoon Cinnamon
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 6oz Chocolate Chips


Preheat oven to 350 and grease 2 muffin or loaf pans.
Beat together first four ingredients in a large bowl.
Stir in next four ingredients just until moistened.
Fold in chocolate chips (6 oz = 1 1/2 cups).
Fill prepared pans. Bake muffins for 25 minutes, loaves for 65 minutes.
Enjoy warm from the oven or save for later.


2 Responses to “Chocolate Chip Pumpkin Muffins (or Bread)”


  1.  Best Pumpkin Recipes Round-Up- All She Cooks

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