Ingredients
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3
-
2
-
2
-
2
-
1/2
-
1/2
-
1
-
4
-
2
-
1
-
-
-
-
-
Directions
Pumpkin Chocolate Chip Bread/Muffins,This was originally a bread recipe, but I always make them as muffins! It’s definitely a favorite, and can easily be halved. Cooking time is for the bread.,These muffins were excellent! My family devoured them. I made 1/4 of a recipe because I only had a scant 3/4 cup of pumpkin and one egg. I got eight muffins. I made the muffins with canola oil, but may try melted butter next time–and will like reduce the fat, as other reviewers suggested.,Love these and so does my 3 year old. Made these into double chocolate chip pumpkin mini muffins. I had about 1/2 cup of white chocolate chips I threw in with the 1 cup chocolate chips. Listened to another review and reduced the oil to 3/4 cup. This recipe made oodles of mini muffins. I will put them into lunch boxes, and freeze some for a special treat in the winter 🙂 Thanks for a great recipe!
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Steps
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1
Done
|
Mix All Ingredients (chocolate Chips Last). |
|
2
Done
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If Making Loaves, Pour Into Greased Pans and Bake at 350 Degrees For 1 Hour or Until Knife Comes Out Clean. |
|
3
Done
|
If Making Muffins, Fill Greased or Paper-Lined Tins 3/4 Full and Bake at 350 Degrees For 20-25 Minutes or Until Set. |
|
4
Done
|
Note: Makes 1 Large Bundt, 6 Small Loaves, 2 Regular Sized Loaves, or 24 Muffins! |
