Connell's Pumpkin Choc-Chip Muffins

Update 10 September 2021. I made these to take to a BBQ with other ex-pats down here in Lima, Peru. 
This recipe yields around 6 dozen, depending on how full you make the cups. 2/3 full is good.

Be sure to use a LARGE bowl (my kitchen aid bowl is too small - this is a large recipe).

I think it's best to mix the dry ingredients first and then add the wet. Have fun! 

These are so yummy!  I can't believe this hasn't been put on this blog!

Pumpkin Muffins

5 1/4 cup flour

4 1/2 cup  sugar

1 1/2 TBS cinnamon

1 1/2 tsp. nutmeg

2 1/2 tsp. salt

3 tsp. baking soda

3 cups canned pumpkin (whole can)

6 eggs

1 1/2 cup vegetable oil

1 cup water

2 cup chocolate chips

1 cup nuts (optional) 

  (update Jan 2026 - sprinkle flax meal into the mix for more nutrition)

Mix all ingredients until well blended.  Pour in muffin cups.  Bake at

350' for 20 minutes

They are one of our favorites!  you can also make pumpkin bread with this

recipe and leave the chocolate chips out--it cooks for about 1 hour for

large loaves.  

Talk with you soon!

Lynda