PUMPKIN OR SWEET POTATO CHOCOLATE CHIP MUFFINS

Pumpkin or Sweet Potato Chocolate Chip Muffins image

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 thefrugalgirl.com 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.

Provided by AmyZoe

Time 40m

Yield 36 muffins, 36 serving(s)

Number Of Ingredients 12

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)

Steps:

In a large mixing bowl, beat eggs, sugar, pumpkin, oil, and milk until smooth.
In a separate bowl, whisk dry ingredients together.
Add dry ingredients to liquid ingredients and stir just until combined.
Fold in chocolate chips.
Fill greased or paper-lined muffin cups 3/4 of the way full.
Bake 16 to 20 minutes at 350 degrees.

*** Explore more Pumpkin Or Sweet Potato Chocolate Chip Muffins Recipes »

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