- 4 large eggs (or egg substitute)
- 2 cups of sugar
- 1-1/2 cups pumpkin or roasted sweet potatoes
- 1/2 c shredded carrots
- 1-1/2 cups canola oil
- 3 cups flour (mix 1-1/2 cup ground oatmeal, 1/4 cup wheat flour, 1-1/4 cup all purpose)
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon ground cinnamon (I actually use about 2 tsp, Cinnamon, 1 tsp Nutmeg, 1/2 tsp Allspice, 1/4 tsp. ground cloves — I like it spicy, if you don’t have that you can use pre-made pumpkin pie spice)
- 1 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips (I actually only use about 1-1/4 c chocolate chips)
In a large bowl, beat the eggs, sugar, vegetables and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt in a small bowl; gradually add the dry ingredients to the wet ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen.
What makes it special?
Back to school time and cooler weather is the beginning of our family’s soup, cornbread and muffin season. These are our favorites because we can make them vegan or not and enjoy them as a snack, dessert or breakfast.
My connection to Princeton
I am an educator who loves growing in Princeton.
Recipe shared by Dr. Joy Barnes-Johnson
Photo courtesy of Creative Commons https://pixnio.com/food-and-drink/homemade-whole-wheat-grain-pumpkin-muffins-hot-oven