I know most of us think of pumpkin as something we just eat in the fall, but our family loves these bakery style pumpkin chocolate chip muffins all year round. They are fabulous for breakfast, the kids lunches and snacks. They are easy to make, packed with flavor, moist and have that great homemade taste.

This recipe was inspired by one of my favorite cookbooks: Keepin’ Up Cookbook, co-written by Amy Foulger (remember her?!! We had her on the podcast). It’s no longer in print or I would have you all go buy one. My kids love these muffins and they make your house smell amazing!!

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Pumpkin Chocolate Chip Muffins

2 1/4 cups sugar

3/4 cup vegetable oil or melted butter

4 eggs

2/3 cup water

1 (15 oz can pumpkin puree

3 cups white flour

1/2 cup whole wheat flour

2 tsp baking soda

2 tsp cinnamon

1 1/2 tsp salt

1/8 tsp orange zest

1/8 tsp cloves

1 cup milk chocolate chips

1 cup dark chocolate chips

Mix together sugar, oil, eggs, water and pumpkin, until well blended. Then add everything else except the flour and chocolate chips. Blend together. Now add the flour. Mix again. Stir in chocolate chips.

Pour into greased muffin tins (I like to use cooking spray). Bake for 20-25 at 350 F degrees. You know they are done when you insert a toothpick or a skewer and it comes out clean (there may be some melted chocolate, that is fine and delicious). Cool on a wire rack.