Rebel Recipes: Ole Miss’ early kickoff calls for these amazing Chocolate Chip Pumpkin Muffins
OXFORD, Miss. – Besides football and cooler weather, pumpkin is another of my favorite things about fall. With an early game this week against Washington State, it is the perfect time to have pumpkin muffins with coffee and mimosas. And to kick these muffins up a notch, add some chocolate chips. GO REBS!
Chocolate Chip Pumpkin Muffins
Ingredients
- ¾ cup white sugar
- ¼ cup vegetable oil
- 2 large eggs
- ¾ cup canned pumpkin
- ¼ cup water
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3/4 cup semisweet chocolate chips
Directions
1) Â Preheat the oven to 400 degrees. Grease a 12-cup muffin pan, or line with paper liners.
2)Â Whisk sugar, oil, and eggs together in a medium bowl. Stir in pumpkin and water until well blended.
3) Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a separate bowl.
4)Â Stir pumpkin mixture into flour mixture just until combined. Gently fold in chocolate chips.
5) Fill each muffin cup 2/3 full.
6)Â Bake in the preheated oven until a toothpick inserted into the center comes out clean (around 20 minutes).
Emily Holly
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
