Oh yea, more recipes! After making the first seasonal pumpkin pie, I kept the pumpkin theme going and tested out a recipe for Pumpkin Chocolate Chip Muffins.
Warning – these things were delish out of the oven, and only got better the next day with coffee.
There are umpteen hundred recipes out there for Pumpkin Chocolate Chip Muffins, so I did what any normal baker would do to find a recipe:
Searched Pinterest and found the first recipe where I had all the ingredients.
Pumpkin Chocolate Chip Muffins
Based on the recipe from Disney’s Family.com
1 cup pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 1/4 cup sugar
1 1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin-pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips, plus more for sprinkling on top
Preheat the oven to 350 degrees. Grease a muffin tin, or line with paper.
In a large bowl, mix together pumpkin puree, oil , eggs and sugar until well blended.
In another bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda and salt. Add to the pumpkin mixture and whisk until just combined. Fold in the chocolate chips.
Spoon batter into prepared muffin tin, filling each about 2/3 full. Sprinkle a few more chips on top of the muffins.
Bake for 25-30 minutes or until a toothpick, inserted in the middle of the muffin comes out clean. Cool in the pan for 5 minutes, then remove to a rack.
I made this my own by tossing in some granola. I wanted to see if I could get the muffins to have more of a crunchy texture. Next time I’ll put the granola right on top. I might also recommend adding in some nutmeg or ground cloves for a more spicy pumpkin flavor.
Put that seasonal canned pumpkin to good use. Libby and I are becoming best of friends.
Who’s whipping up Thanksgiving recipes this week?