Name: Pumpkin Chocolate Chip Bacon Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 12 oz. Jones Dairy Farm Dry-Aged Bacon, cut into small bite-sized pieces; 4 eggs; 2 cups sugar; 15 oz. pumpkin puree; 1 1/2 cups canola oil; 3 cups all-purpose flour; 2 tsp. baking soda; 1 tsp. baking powder; 1/2 tsp. salt; 1 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 tsp. allspice; 2 heaping cups semisweet chocolate chips

Ingredients

Scale

12 oz. Jones Dairy Farm Dry-Aged Bacon, cut into small bite-sized pieces
4 eggs
2 cups sugar
15 oz. pumpkin puree
1 1/2 cups canola oil
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
2 heaping cups semisweet chocolate chips

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Instructions

Preheat oven to 400 F.
In a large skillet, over medium heat, cook bacon pieces until crispy. When done, remove from pan and place on a paper-towel lined plate. Set aside.
Line a regular sized muffin pan with paper liners.
In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.
In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
Slowly add flour mixture to the pumpkin mixture and mix well.
Fold in chocolate chips and bacon.
Fill muffin cups to just full.
Bake for 16 – 18 minutes or until toothpick inserted in the center comes out clean.
Cool in pan for 5 – 10 minutes before removing to a wire rack.