Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins are one of my all time favorites.  These are on a pretty much constant rotation and what Dude ate for breakfast all of last year (they freeze fabulously).  I’ve tweaked the recipe here and there over the years, but have settled in on this one.  I rarely deviate from this recipe and if I do, it’s usually because I’m a little short on an ingredient.  Luckily, the recipe is super forgiving and little adjustments always work!

Pumpkin Chocolate Chip Muffins

¾ cup white sugar

4 eggs

¾ cups canola oil

1 (15 ounce) can pumpkin puree

1 cup old fashioned oats

1 cup whole wheat flour

¾ cup all purpose flour

2 tablespoons ground flax (or additional oats)

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

Dash of salt

1 cup mini chocolate chips

Preheat oven to 400 degrees F and line 2 muffin tins with paper liners.

Place the sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium speed until smooth and combined.

Add the oil, pumpkin, oats, flours, flax, cinnamon, baking soda, baking powder, and salt.  Mix on low until combined.  Stir in chocolate chips.

Divide the batter into 24 muffin cups.  Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly browned.

Makes 24 muffins