Elise Armitage is an entrepreneur and founder of What The Fab, a travel + lifestyle blog based in California. At the beginning of 2019, Elise left her corporate job at Google to chase her dreams: being an entrepreneur and helping women find fabulous in the everyday. Since then, she’s launched her SEO course Six-Figure SEO, where she teaches bloggers how to create a passive revenue stream from their website using SEO. Featured in publications like Forbes, Elle, HerMoney, and Real Simple, Elise is a firm believer that you can be of both substance and style.
Wondering what to do with the left over pumpkin puree you have in the fridge after making pumpkin pie for Thanksgiving? These pumpkin muffins with chocolate chips are super easy to whip up (since you probably don’t feel like an elaborate recipe after cooking up a storm for Thanksgiving) and a total crowd pleaser. Grab the easy recipe here and enjoy the last bit of fall we have with these pumpkin muffins!
2 cups sugar
1 (16 ounce) can pumpkin
1 teaspoon vanilla extract
1 1⁄4 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semi-sweet chocolate chips
Mix together eggs, sugar, pumpkin, vanilla and oil until smooth.
Combine dry ingredients and then mix into pumpkin mixture. Add in chocolate chips.
Paper-lined muffin cups 3/4 full.
Bake at 400 F for 16-20 minutes. Let cool for a few minutes and remove from pan.