large family food ideas for desserts chocolate chip pumpkin muffins….
When we do a baking day around our home, we do it big. We usually have 2-3 things going and we bake a lot of that item and then freeze part of it. Chocolate chip pumpkin muffins are one of our families favorite snacks.
Scroll to the bottom for normal serving sized versions:)
- 9 -8 oz cans of pumpkin
- 18 eggs
- 4 1/2 c coconut oil
- 5 c brown sugar
- 5 c white sugar—-if i had raw sugar on hand I would just use 10 c total of raw sugar
- 12-14 c white whole wheat flour
- 12 tsp baking powder
- 9 tsp baking soda
- 6 tsp salt
- 6 tsp each cinnamon and nutmeg
- 3 c mini chocolate chip
- Makes about 84 muffins depending upon how full you fill your cups
To make your muffins…….
In a very large mixing bowl……add your pumpkin
Crack all 18 eggs into the bowl…..hope you have some egg laying hens add your coconut oil as well
add your sugars to the bowl
With a beater, mix on low until thoroughly combined. Takes about 5 minutes to ensure proper mixing of this big bowl.
We then add all of our dry ingredients, we start with all of the little ones, like baking powder, salt, etc 
We then add our flour, start with 12 cups first and add more as needed. You want to mix this very well with a mixer. You can mix all of the dry ingredients together in a separate bowl, but I don’t usually have the extra time it takes to do that and would rather do it all in one big bowl.
After you have done a good job mixing it quite thoroughly, time to add your mini chocolate chips. If I don’t have the mini ones on hand, I use regular chocolate chips, they all taste the same—delicious.
Keep on mixing……..to make sure you have got all of those little chips combined. Nothing worse than getting the muffin that got “jipped” some chocolate chips!
We use paper liners in our muffin tin for four reasons:
- I don’t like to have to clean out muffin tins—it is a job that I detest
- makes it easier to stack them on a platter to serve –because we can no longer have a single layer, it is usually a stacked pyramid!
- they pop out of the pan very easily
- it is easier to feed to my little ones, actually it is neater, with all of those gooey chocolate chips, we need a part of the muffin that is “clean”
Bake at 350 for 30-40 until muffins are done–insert a toothpick
I used to have all of my “baked goods” sprawled out over my dining room table and I just sat back and looked in amazement, before I put them into the freezer. But nowadays I have to package them up and put them away before they disappear. Too many little ones that think this is one of those restaurants with an all you can eat buffet!
yummy delicious……
Now what if you don’t have a large family but you still want to make these fantastic muffins?? Well you could get out your calculator and start dividing and deducting…..and…..oh never mind, here is the recipe that started it all. At one time in our marriage I used to make this amount and it was enough for all of us. Those days are long gone……..
chocolate chip muffins for “small families”
- 3 eggs, well beaten
- 3/4 c oil
- 2 1/4 c sugar
- 2 1/4 c canned pumpkin
- BEAT THE ABOVE TOGETHER
- 2 1/2 c flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- SIFT TOGETHER THE DRY INGREDIENTS AND THEN BLEND IN
- add 1 pkg chocolate chips to mixture
Bake 350 for 30-40 minutes until done
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I’m having a hard time understanding the conversion from small to large batch, it seems like some of the ingredients like salt and eggs were multiplied by 6 and some ingredients like the pumpkin were multiplied by 4. Which one should I go by? I want to do a large batch, should I just trust that is right? I just got confused when I saw the measurements for the small batch. Thank you! I appreciate the help!
🙂 Either recipe is a tried and true one for our family:) If you do a batch and you think they have turned out too “soft” stir in a one more cup of flour. I don’t mind my “softer” I just know different elevations sometimes affect that. Go for it!
Large family is 4 times the amount of ingredients. I just watched her baking video that shows this recipe,
Hi, Mrs. Amy!
I’m doing your Kitchen Skills course, and I’ve run into a bit of trouble in unit 6…
So far, I’ve been able to get around my family’s food needs by picking specific recipes for my hands on skill project, but I’m having a bit of trouble with this one…
You see, my family is very much so allergic to gluten. All of these recipes sound good, especially the pumpkin ones, but I can’t do them because of my allergy.
Is it required by the course to use one of these recipes? Do you know substitutions for flour that I could use instead?
Sincerely,
Bekah M.
Hello, you can do whatever type of recipes will work best for your family. I am not up on the gluten free stuff yet so I don’t have any recommendations. I am sorry:(
You could try almond flour
King Arthur Flour makes an excellent gluten free flour blend that works very well with this recipe.
Having a diabetic with ceilac disease child has been a learning curb, but the new 1-for-1 baking flours are great. I prefer the Bob’s red mill 1-for-1 made with rice flour instead of the type made from beans. Most baking recipes will seem to be a little moist, add a tablespoon of ground flax seed and somethings a bit more baking soda or powder. Also use the smaller baking chips dusted with some of the flour so they stay suspended in the recipe. Recipes with cooking times less than 30 minutes work best. I haven’t mastered the GF bread recipes yet–they all seem dense.
I appreciate you sharing all of this thank you
Hi Amy really love your videos could tell me how to get you baked rice receipe thank you
I don’t have a regular recipe….I just realized this..I take cooked rice…add some seasonings…cheese and a few eggs…put in casserole dish..If you google some allrecipes probably has an exact one.
WWOOWWW!! These are amazing. Thank you so much for the recipe. Son (with special needs) really likes & he is just plain picky. Hubby really likes too & he’s not crazy about pumpkin. Also thank you for tuening me on to the white wheat flour. 1st time trying & I like it so far.
I am so happy for you!!!
I made these today as my father in law has an abundance of pumpkins in his garden and they are ready to be used since it is autumn here in New Zealand. We are trying to come up with ways to use all the fresh pumpkin we will have besides soup. Made a slight error when copying down the recipe and missed the sugar. Still great without it so can’t wait to make them again with the sugar included.
These are our families favorite muffins…yes needs the sugar:) can you freeze the pumpkin or can it??
I pureed the pumpkin and measured it out into 2 cup measurements then froze it.
Ive run into a bit of a issue with the smaller measurments. The canned pumpkin, in the video you said 2 cans(15oz’s) but 1 can is 15oz’s of pumpkin. So is it still 2 cans or just the 1? Im trying to make them for my kids(i have a 3yr old, 2 yr old, and a 4month old who just started softer foods) and im running out of things to try lol.
so sorry…they have 2 size cans of pumpkin.. 15 oz and 29 oz…for the smaller size recipe use one of those larger cans the 29 oz or use 2 of the 15 oz cans:) It will be yummy my kids have loved these for our life:)