Pumpkin & Chocolate Chip Mini Muffins

A few years back a precious neighbor of ours shared these lovely muffins with us.  I then pestered her until I was given a copy of the recipe.  She not only gave me a copy, she showed my how to 
make them.  I have the best neighbors.  Miss ya Janine!!  

Today, my hair stylist is opening up shop on her day off to 
do my hair.  Oh, I too, have the best 

hair stylist.  I thought I would make her some of these 
muffins as a thank you.  Not all hair stylist

will come in on their day off to do your hair.  
Since I am whipping these lovelies up, 
you now get to enjoy them as well.  

This recipe makes a TON of muffins, like nearly 100!!  
I also give them to teachers.  
They work so hard they need a little treat every now and again. 
I hope you make these.  You won't regret it.  

The boys love helping me make them
because we mix it all by hand. 

I always tell my husband, "The best cooks are the messiest."  

Wet Ingredients

Dry Ingredients

plop them both together and mix

the guys love this part

add your mini chocolate chips

I use a scoop but a spoon will work too

enjoy, enjoy, enjoy!!

WET INGREDIENT

1 1/2 Cups of Light Brown Sugar

1 1/2 Cups White Sugar

29 oz large can of Pumpkin(not the pie mix)

1 1/2 Cup Olive Oil

1 Tbs Vanilla

DRY INGREDIENTS

6 Heaping Cups of Flour

1 Tbs Baking Powder

1 Tbs Baking Soda

1 1/2 tsp Salt

1 1/2 tsp Nutmeg

3 tsp Cinnamon

1 bag of mini morsels chocolate chips

mix extra sugar and cinnamon to sprinkle on top of muffins

1.  Preheat oven to 350 degrees

2.  Mix wet ingredients together in a bowl (I use my kitchen aid and let it mix the entire time I put my dry ingredients together)

3.  Mix dry ingredients together in huge bowl

4.  Add wet ingredients to the dry mixture

5.  Beat until smooth  ( it makes so much we use our hands to mix it.  My mixer won't fit it all.)

6.  Add chocolate chips and mix well

Use either a spoon or small scoop to drop 1 tsp into a Pam sprayed mini muffin pan. 

Bake for 15 minutes or until tester comes out clean.

*A little side note.  I ran out of white flour and had to use 3 cups of organic barley flour.  They still turned out great and this little addition helps lower the calories and adds more fiber.  When baking you can replace barley flour with 1/2 of the white flour called for.

{ Kelly }