They are simple. The recipe makes a lot. They freeze wonderfully. And, oh my goodness, they are YUMMY!!!
Pumpkin Chocolate Chip Muffins
4 cups all-purpose flour
2 cups whole-wheat flour
4 tsp baking soda
4 tsp baking powder
4 tsp ground cinnamon
1 tsp salt
8 large eggs, slightly beaten
4 cups sugar
1 lg can pumpkin puree (4 cups if using your own fresh or frozen puree)
1 cup canola oil
1 bag chocolate chips (I prefer milk chocolate)
Preheat oven to 350F. Line 48 muffin cups with paper baking cups.Combine dry ingredients in a large bowl and stir until mixed together evenly. Add eggs, pumpkin puree and oil. Mix until flour is completely incorporated. Stir in chocolate chips. Spoon batter into prepared muffin cups.
Bake for 20-25 minutes or until top springs back when lightly touched. Cool in pan for 5 minutes then remove to wire racks to cool completely.Now remember this makes 4 dozen muffins... that's a lot!! So it's a good thing that they freeze beautifully and can be thawed (and warmed in the microwave) for later enjoyment.
To freeze, wrap muffins individually in plastic wrap. Unfortunately I don't have any great tips to keep the plastic wrap from sticking everywhere but where you want it to stick together, but just work patiently with it and you'll get there. 12 muffins fit perfectly in a gallon size zip lock freezer bag and that's a pretty convenient amount to bring out at one time.But because they are wrapped individually, you can also just grab one and keep the rest frozen. I'd guess you could keep them frozen for 3 months... but they've never lasted that long at my house to really test the theory.
At Christmastime I have used the same recipe and baked it in 6 mini loaf pans and given them for neighbor gifts. Just takes a bit longer to bake and cool. Very pretty on a $1 store plate or tray with a simple ribbon.
You might also like these Applesauce Muffins.
I've linked this post to The Country Homemaker Hop-Week 5 at My Simple Country Living.
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