Pumpkin Chocolate Chip Muffins.

I do claim to know how to cook. I do NOT claim to know how to bake. I've never really been into it. I've never been very good at it. I don't usually have a big desire to do it. However, there is something about the fall and General Conference that fills me with a desire to have the house smell of baked goods.

My husband was gone for 2 hours at a church meeting on Saturday night so I decided to bake. I made these delicious muffins last year after I received the recipe from a friend and they were truly delicious. And Steve LOVES anything Pumpkin so I figured I would give them a shot again.

Of course, when I bake, something has to go wrong. I burned them. Somehow they still tasted fairly delicious and we ate them up anyway but they would have been divine had I not burned them.

These really are delicious...just don't burn them!

Far too brown...sad day. 

Pumpkin Chocolate Chip Muffins 

Ingredients

5 Eggs
1 1/3 cup Oil
1 15 oz. Can of Pumpkin
2 Cups flour
2 Cups Sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmet
1 tsp. baking soda
2 3 oz. pkg of instant vanilla pudding
Chocolate Chips



Directions:

In a bowl, mix eggs with a beater. Then add the rest of ingredients (except the chocolate chips) and mix until creamy. Add the chocolate chips and stir them in. (I added a little over a cup) Place in greased muffin tins and bake at 350 for 15 minutes (I went over...whoops) or until you place a toothpick in and it comes out clean. Makes 24 muffins!

ENJOY!