I’m about a month late on pumpkin season but #momlife. So bare with me because these muffins are so worth sharing! I promise this post will be quick and painless so we can then move on to holiday themed desserts. You feel me?
I made these ah-mazing muffins about a month ago, a couple of times actually. On weekends when I wanted a little snack around the house or something for breakfast other than our usual. They’re super easy and basically take zero baking skill whatsoever. And with the holidays upon us, relatives visiting, and long, cozy Winter weekends indoors, there couldn’t be a better time to have a little something special on the counter for the pickin.’
As with all things pumpkin (IMO), these little bites are better the next day once all of the spices and pumpkin have melded together. They get that much more moist and some how the giant pockets of chocolate chips still look like they’re melted. Of course you can eat them right out of the oven, which I’m sure you’ll also do because the smell will be too much to resist. These treats are a little bit of amazingness all bundled in a muffin wrapper!
Pumpkin Chocolate Chip Muffins
Ingredients
- 3/4 c. pumpkin puree
- 3/4 c. sugar
- 1/2 c. vegetable oil
- 2 eggs, room temperature
- 2 tsp. vanilla extract
- 1-1/3 c. all purpose flour
- 3/4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 1-1/2 c. Guittard milk chocolate chips
Instructions
- Heat oven to 425ºF. Line muffin cups with liners; set aside until ready to use.
- In a large bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Slowly add dry ingredients into wet, stirring until well combined. Fold in chocolate chips.
- Scoop batter into prepared muffin cups, filling about 2/3 full. Bake 5 minutes at 425ºF, then reduce heat to 375ºF and bake for an additional 15 minutes. Allow to cool slightly before serving.
Notes
- I specifically note using Guittard because this brand makes large milk chocolate chips. I’ve made these muffins using both regular and large chocolate chips but I personally loved the big hunks of chocolate in every bite. If you use a standard sized chip (e.g., Nestle), I would up the amount to 1-3/4 cups or even 2 cups if you’re a chocoholic!
- Another chocolate chip note: I really love the sweet milk chocolate chip, but feel free to use whichever type you like (i.e., milk, semisweet, dark, or even white!). The fun thing about this recipe is that you can customize these muffins to your liking and who doesn’t love that?!
- This recipe can easily be doubled, tripled, you name it. Lots of family coming to town? This recipe is for them!
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