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This time of year seems to be all about pumpkins. You see them everywhere from grocery stores to farmers markets to your own front porches. Obviously, you see lots of them when you visit a pumpkin patch. But beyond your local pumpkin patch, have you thought about where pumpkins are grown? You need to know, there is more than corn in Illinois and Indiana…pumpkins too! And we love local pumpkin in these pumpkin chocolate chip muffins.
Well, chances are if you bought your jack-o-lantern pumpkin at a retail store in the Midwest, it might have come from Howell Farms right here in Indiana. Each year around 750,000 homes enjoy pumpkins that were grown on Howell Farms. Pretty amazing isn’t it? And we all thought there was just corn in Indiana. But it gets better…
If you are from Illinois, you should be excited to know that 90-95% of canned pumpkin is grown in Illinois. So, when I visited my friend Katie over at Pinke Post a few weeks ago, we bought some canned pumpkin for our cooking adventures. And that little can of pumpkin was canned by Seneca Foods in Illinois.
Now, I am not a buy only local person, but I do support local farmers whenever I can. So, I am glad that I can go to Wal-Mart or Kroger or even Aldi’s and buy some pumpkin and know that I am supporting local farmers from Indiana and Illinois. And if you are a lover of all things pumpkin like I am, you will want to make Megan’s Pumpkin Chocolate Chip Pumpkins.
Pumpkin Chocolate Chip Muffins
Let me be honest, I make a double batch most of the time. These muffins freeze well, so don’t worry if you think the batch is too big. Make them all. I also must confess, I may have changed the recipe a smidge. Just a smidge. I promise. The main change is I don’t just use oil, I have now decided to also use melted butter. After all, butter makes everything better.
Other Great Pumpkin Recipes
- 4 eggs
- 2 cups sugar
- 1, 15 oz can of pumpkin
- 1 cup oil
- 1 stick of butter melted
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- dash of nutmeg
- 2 cups chocolate chips
- In large bowl, mix eggs, sugar, pumpkin butter, oil and vanilla until combined.
- In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Pour into the liquid ingredients and mix well.
- Fold in chocolate chips.
- Fill greased or paper-line muffin cups 3/4 full. Bake for 16-20 minutes on 375 degrees or until muffins test done by bouncing back when the tops are pressed.
Want to learn more about food and farms, be sure to visit the 30 days on the prairie farm series.
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