This recipe is for my friend, Angela. I’d never really given much thought to combining pumpkin and chocolate, and when she told me of her love for this combination I raised an eyebrow. But, in celebration of her visiting our family I decided to make her these muffins, a gift to greet her upon her arrival.
You know what? I’m awfully glad she broadened my horizons to the wonderful world of chocolate + pumpkin. These muffins are amazing, most, sweet, and honestly pretty addictive. I implore you to give these tasty little creations a try!
Ingredients you’ll need:
- 1 1/2 cups flour
- 1 1/4 cups Sugar
- 3/4 cup Pumpkin Puree*
- 2 Large Eggs
- 1/2 cup Vegetable Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Allspice
- 1/2 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1 cup Semisweet Chocolate Chunks or Chocolate Chips
* Note: Make sure what you have is pumpkin puree and not pumpkin pie mix. Your pumpkin should have no added sugar or spices.
Oven: 350 F – Bake Time: 18-23 minutes – Yields: 12 regular sized muffins
Preheat your oven to 350F, and line a regular sized muffin tin with paper liners – or grease the pan.
We’re going to be doing the usual muffin wet/dry method today. You’ll need two large bowls, in one add your oil, eggs, pumpkin puree, sugar, and vanilla extract. Mix until combined.
In another large bowl, combine your flour, ginger, cloves, cinnamon, allspice, nutmeg, salt, and baking soda – whisk them together really well.
Add your wet ingredients to your dry and mix until just combined. Fold in your chocolate chunks.
Using an ice cream scoop, portion out your muffins equally. Don’t be like me! Every time I make this recipe I always forget that it makes exactly enough for 12 regular sized muffins and no more. So I’ll be scooping away making nice big muffins and I’ll come down to my last few and curse myself for being scooping so generously earlier. Long story short, I end up with 11 really nice sized muffins.
Bake in your preheated oven for between 18 to 23 minutes. Since my portions were larger, needed the full 23 minutes. Bake until a toothpick inserted into the middle comes out clean. If you hit a chocolate chip, get a new toothpick and try again.
Once your muffins are baked, take them out of the tin and let cool completely on a wire cooling rack. Give them at least 30 minutes until you chow down!
Enjoy!Pumpkin, Pumpkin Chocolate Chips, Pumpkin Muffins