Kid and Cook Friendly Pumpkin Chocolate Chip Muffins

Two things I love: pumpkin and chocolate chips. Two things my kids love (whether they realize it or not): pumpkin and chocolate chips! Pumpkin is my best friend in the kitchen because I can put it in oatmeal, pancakes, muffins, cakes, curries, stews, you name it and the kids rarely know that they are getting a good dose of veggie.

These muffins are a favorite in our house because I can make them from start to finish in less than 45 minutes, sometimes 30 if I get up before the kids. If you want to be even faster, you can easily mix them up the night before then just bake them in the morning. Eli has been known to eat three in one sitting...

Here ya go:

Pumpkin Chocolate Chip Muffins

1 1/2 C pumpkin Puree
1/2 C Dark brown sugar (or light, whatever you have)
1/2 C water
1/3 C Vegetable or Canola Oil
1 tsp Vanilla
2 C All Purpose Flour
1/4 C Wheat Bran
1 1/2 tsp Baking Soda
1 (generous) tsp cinnamon (scant if you aren't a big fan of cinnamon, but we love it!)
1/2 C Dark Chocolate Chips

- Preheat your oven to 350 degrees.
- Combine first 5 ingredients and blend to smooth. (I do this in a stand mixer with the paddle attachment)
- Add dry ingredients and mix then stir in the chocolate chips.

Divide evenly among 12 sprayed or lined muffin tins and back for 20-25 minutes. I normally do about 21. Store in an air tight container for up to 3-5 days.

Let cool as much as possible before diving in. Eating while warm can result in the following results: