This morning I baked my family a batch of pumpkin chocolate chip muffins. They are SO, so, sooooooo good. Definitely a family favorite. I love the flavors of pumpkin and spice so when September rolls around, I tend to think about that often and end up making recipes that show my love!
Pumpkin Chocolate Chip Muffins
Makes approximately 2 dozen
Preheat oven to 350*
2 cups sugar
2 cups pumpkin puree (you can use canned or what you have made yourself)
1.5 cups oil
3 cups flour (half white and half wheat works well)
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp cloves
1/4 tsp freshly grated nutmeg
1/4 tsp allspice
1 tsp salt
1-2 cups of chocolate chips
Begin by mixing the eggs with the sugar. Once the eggs are incorporated, add your pumpkin and mix well. Add oil. I allowed this to mix in my kitchenaid while I put together the dry ingredients.
Add all dry ingredients together and mix thoroughly.
Add dry to wet a bit at a time and let it get combined, but don’t over mix.
Add chocolate chips, reserving a few for dotting the tops of your muffins.
Prepare your pan:
I used cupcake liners for my muffins. I also greased the tops of the muffin pans for that muffin top to release easily.
Fill your liner 3/4 full and bake for 15 minutes at 350*
You will love the soft, moist muffin this recipe produces.