These muffins are moist and tender, full of pumpkin flavor, and studded with mini chocolate chips.Though I generally use pumpkin in my cooking and baking year-round, it’s now officially Fall. It’s that time of year where we all turn into basic bitches. Pumpkin recipes are fully acceptable. Prepare yourselves.
Actually, I take that back. Sort of. I’m going to try to exercise some amount of restraint this year. If I can’t limit the overall quantity, I’ll at least make an effort to scatter non pumpkin recipes throughout the coming months.
Pumpkin and chocolate really do play well together, though, and are perfect in these muffins.
This recipe is slightly adapted from Sweet and Savoury Pursuits.
You’ll need (makes 12 muffins):
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable/canola oil (or apple sauce)
- 1 15 oz. can pumpkin puree
- 3/4 cup mini semi-sweet chocolate chips, plus more for on top of muffins
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together . Set aside.
In another medium-sized bowl, combine the sugars, eggs, oil, and pumpkin puree until smooth.
Add the wet ingredients to the dry and mix until just combined. Fold in the mini chocolate chips.
Divide the batter between the muffin cups (they will be pretty full). Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.