Happy first day of Fall! It seems only fitting to post a pumpkin recipe. We have avoided cooking lately as temperatures soared last week with lots of humidity. Mother Nature must have been listening to my complaints though as we are now enjoy crisp cool nights and sunny days. Perfection in my book. Bring on the boots and sweatshirts.
I have made a lot of pumpkin breads and muffins over the years. I don't have a true favorite and am always looking for another recipe. This is slightly adapted from Smitten Kitchen and I added chocolate. Probably not the best breakfast muffin but then again why not?
This recipe comes together quick and the muffins poof right up in the oven. I had one right out of the oven and another a few hours later. I am pretty sure they are not going to last long, especially once Miss O gets her hands on one.
Pumpkin Chocolate Chip Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake breakfast chocolate pumpkin fall
Ingredients (12 muffins)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup canned 100% pumpkin puree
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon pumpkin-pie spice
- 1 1/4 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Preheat oven to 350 degrees.
Line a 12 cup muffin tin with liners.
In a medium-sized bowl sift together the flour and the baking powder. Set aside.
In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.
Whisk in the flour mixture until combined. Do not over-mix.
Fold in mini chocolate chips.
Divide the batter evenly among the prepared muffin cups.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool for 5 minutes before turning them out onto a cooling rack.
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