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Friday of Easter Week is not a meatless Friday! Nikki Lamberg shares her family's favorite breakfast treat.

These muffins are an absolute family favorite in our house any time of the year. If my kids had a say in it, they would have them for breakfast or a snack every day. And if I am being completely honest, we make a batch of them at least once a month.

One thing that I love about them is that you can make them healthier but substituting ingredients. I had secretly started to substitute the sugar for Splenda and my family had no idea.

My kids do love to help me cook and bake, and our 8-year-old and 2-year-old take turns helping me measure, pour and stir the ingredients. This past weekend my 8-year-old made the whole recipe all by himself.

We love to make them as mini muffins. They store well in an air-tight container or a Ziplock bag for up to a week, although ours never make it that long because they are gone.

These muffins are an absolute family favorite in our house any time of the year. #catholicmom

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar (or Splenda – see back of package to find your measurement substitutes)
1 (15 or 16 oz) can pumpkin
1 ½ cups vegetable oil (I use canola oil when baking, or better yet, equal parts applesauce!)
3 cups all purpose flour (I like to use 1 cup whole wheat flour and 2 cups all purpose flour)
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
2 cups semisweet mini chocolate chips
Optional: ¼ cup flax seed for added health benefits

In large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips.

Bake at 400 degrees for 15-20 minutes or until muffins test done. Cool in pan before removing.

Yield: about 24 standard muffin cups or about 55-60 mini muffins

chocolate chip muffins


Copyright 2021 Nikki Lamberg
Image: Canva Pro