Pumpkin or Sweet Potato Chocolate Chip Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Who knew you could substitute sweet potato in place of pumpkin? These are very moist and delicious. Personally, I could skip the chocolate chips and eat them without. Thank you for your terrific recipe and substitution ideas. I must confess, I left out the milk entirely by mistake and I didn't notice. They are moist and delicious without the milk. Ingredients:
4 eggs |
2 cups sugar |
16 ounces pumpkin puree (mashed, without butter, salt, or milk) or 16 ounces sweet potatoes (mashed, without butter, salt, or milk) |
3/4 cup milk |
3/4 cup oil |
2 cups all-purpose flour |
1 cup whole wheat flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1 teaspoon salt |
12 ounces chocolate chips (use less if you only have a partial bag) |
Directions:
1. In a large mixing bowl, beat eggs, sugar, pumpkin, oil, and milk until smooth.
2. In a separate bowl, whisk dry ingredients together.
3. Add dry ingredients to liquid ingredients and stir just until combined.
4. Fold in chocolate chips.
5. Fill greased or paper-lined muffin cups 3/4 of the way full.
6. Bake 16 to 20 minutes at 350 degrees.
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