Baking

Dairy Free Vegetarian

Bessa’s Pumpkin Chocolate Chip Muffins

Servings30

Time to Cook20 minutes

Time to Prepare15 minutes

Farmer approved by 5 Cedars Poultry Recipe developed for BC Egg by Julie Vanderkooi, BC Egg Farmer

The Vanderkoois shared their family recipe for Bessa’s Pumpkin Muffins, and we think this #FarmerFavourite will become one of your favourites too! Loaded with chocolate chips, pumpkin and spices, it’s a good thing this recipe makes a big batch- they’ll disappear quickly!

Ingredients

2.5 cups white sugar
1 cup unsweetened apple sauce
1/4 cup olive oil
2 eggs
5 tsp vanilla
1 can (28oz) pumpkin purée
3 cups flour
3/4 cup ground flax seed
5 tsp salt
5 tsp baking powder
5 tsp baking soda
1 tsp nutmeg
5 tsp cinnamon
5 tsp cloves
2 cups chocolate chips

Instructions

Preheat the oven to 350.
Combine the first 5 ingredients and mix well. Add pumpkin purée.
Combine dry ingredients then fold gently into wet ingredients.
Add chocolate chips.
Grease muffin tins. Bake in 350 oven for 18-20 minutes.

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