Pumpkin Chocolate Chip Muffins
This recipe was discovered years ago when a friend made these muffins for me. They are soft and fluffy, but with a subtle pumpkin flavor. The chocolate chips bring out the sweetness and pair so nicely with the spices. This will be a recipe that you have in your recipe box for years to come.
Equipment
- mixing bowl
- muffin tin
Ingredients
- 2½ cups all-purpose flour
- 1½ cup cane sugar
- 1½ teaspoon baking soda
- 1½ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1½ cups pumpkin puree
- ½ cup butter
- ½ cup water
- 2 large eggs
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F. Grease muffin tins to prepare for the batter.
- In a stand mixer, or large mixing bowl, cream the sugar, butter, and eggs together.
- Add the pumpkin puree to the mixture.
- Add in the flour, baking soda, salt, baking powder, cinnamon, and pumpkin spice to the mixture and mix it on a low speed.
- Add the water and mix. Gently fold in the chocolate chips.
- Add the pumpkin muffin batter to the muffin tins, filling ¾ of each muffin section. Leave some room for the muffins to rise.
- Bake for 20 minutes, or until a toothpick comes out clean when inserted into the middle of a muffin.
Notes
Variations for Pumpkin Chocolate Chip Muffins
- Add Nuts- Add nuts for a bit of chew to these muffins. I prefer walnuts or pecans.
- Add dried cranberries- Cranberries give this sweet muffin a tartness and a hint of "chocolate cherry" flavor when the cranberry and chocolate chips are mixed.
- Add Chocolate chunks- Chocolate chips are are a great addition to a pumpkin muffin, but chocolate chunks allow the muffin to have a substantial amount of chocolate in each bite.
- Add Shredded Carrot- You can shred 1/2 cup of carrot and press the liquid out of it with a towel. Add it in when you add the pumpkin to bake a pumpkin-carrot breakfast bread.
- Top your muffins with pumpkin seeds