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I live with two pumpkin FANATICS! Mark’s favorite pie is PUMPKIN and Monica’s favorite muffin flavor is pumpkin chocolate chip. I admit I’m wary of this combination (pumpkin & chocolate chips, not Mark & Monica). I prefer my pumpkins to be carved into jack-o-lanterns & I prefer my chocolate to be mixed with peanut butter, coconut or caramel. But…
These are Monica’s favorite muffins & Monica is my favorite girl. Therefore I feel that I am morally bound to take the following course of action and make this recipe whenever she requests it. I found the original recipe at www.allrecipes.com & have adapted it to include chocolate chips & pecans. For those like me, who are apprehensive about eating pumpkin & chocolate in the same bite, leave the chocolate chips out. It's a great pumpkin muffin recipe!
If you are more of a cookie lover you must try these pumpkin chocolate chip cookies! Link also has the bakery secret for SUPER SOFT cookies.
Pumpkin Chocolate Chip Muffins
Yield: 12 muffins plus 12 mini muffins
ingredients:
1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi sweet chocolate chips, optional
1/2 cup chopped pecans, optional
directions:
1. Heat oven to 425 degrees. Spray muffin pans with cooking spray.
2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.
3. In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.
4. Stir in chocolate chips & pecans, if desired. If your pumpkin mixture is too hot when you add the chocolate chips you'll get gorgeous melty chocolate swirls in your muffins instead of chocolate "chips". DELICIOUS either way!
5. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for the mini muffins & 13 minutes for the regular sized muffins.
*P.S. I don't bake these muffins in cupcake papers. I was taking them to a brunch so I put them in the cupcake papers to be easier to transport & serve.
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Beautiful photo... love the loose chocolate chips as an accent for the photo!
ReplyDeleteAnd of course, a delicious Pumpkin recipe! Thanks you so much for sharing, hope to see more of your stuff!
Dave
eRecipeCards.com
These look amazing. Headed out for some ingredients now!
ReplyDeleteThanks! My daughter just reminded me that I haven't made these for awhile! They will be working their way to the top of my to-do list too! :)
DeleteHave you tried using half whole wheat flour and half all purpose?
ReplyDeleteHi Kristin, I've never done that with this recipe but I do it all the time with pancakes & waffles. We love half whole wheat & half all all-purpose flour. I'm sure it would work great in this recipe! Let me know if you try it. I'm definitely going to next time. :)
DeleteI used 1/2 whole wheat & 1/2 all purpose & they were AMAZING!!! Those rose nice & tall just like the picture. These are a winner!
DeleteI've used a similar recipe for years with half whole wheat and half all purpose flour---Delicious!!
DeleteHow many muffins does this make?
ReplyDeleteHi, I make 12 regular size muffins & 12 mini muffins because my daughter likes minis. But if you make all regular sized muffins you should get about 16 muffins. For the regular sized muffins, I use a 1/4 cup ice cream scoop to measure them out. Hope this helps! :)
DeleteDo you have any idea what the nutrition facts would be on these muffins?
ReplyDeleteHi thanks for stopping by! I adapted this recipe from a recipe on allrecipes.com. A link to their version is shown at the top of my post. Their version shows 91 calories each. But I add chocolate chips instead of doing the orange glaze shown in their recipe. So my version may be a little more than that. Check the allrecipes.com link at the top of my post & maybe that info will give you a reference point and then you can calculate in the chocolate chips. The nutrition info at allrecipes.com is at the bottom of their page linked in my post. Hope this helps! :)
DeleteDo you use the plain 100% pumpkin or the already sweetened pumpkin? Looks great..want to try tonight!
ReplyDeletejust plain 100% pumpkin! :)
DeleteMade these last night- they are amazing. Easy to follow for me, who is not known for my baking skills. Thanks so much :)
ReplyDeleteYAY! I'm so glad you love them! I need to make an extra batch & freeze them for my crew. :)
DeleteCan I use pumpkin pie spice instead of the spices listed here...I don't have all the individual spices but do have pumpkin pie spice. If so, how much would I use? These sound so yummy, can't wait to make them!
ReplyDeleteHi Leasha, I'm sure that would work! I'd start with 2 teaspoons of pumpkin pie spice & give the batter a taste. If needed, add another 1/2 teaspoon. I like lots of cinnamon! PP spice is usually cinnamon, ginger, nutmeg & allspice, which is slightly different but I don't think you'll go wrong with that. Happy baking! :)
DeleteThanks for the quick response! I'll give that a try.
DeleteTo make pumpkin purée take a small pie pumpkin sliced in half Nc scoop out seeds. Place upside down on a cookie sheet with 2 tbsp of water. Place in 350 degree oven for about 30 minutes or until pumpkin pulp is soft. Take out and cool 10-15 minutes then take out pulp with a spoon and place in bowl. Take your potatoe masher and mash pulp...voila pure pumpkin purée.
ReplyDeleteThat sounds so easy & do-able!! :) Thank you, Anonymous! I wonder how much pulp you get from 1 pumpkin. I saw pie pumpkins in the grocery store yesterday & just might give it a try!
DeleteWhen you do it this way you get a TON of pumpkin. I roasted just the cut out parts from my daughters carvings on two pumpkins and ended up with over 15oz. I puréed it in my food processor and put it into mason jars and I've been adding scoops of it to all kinds of things... The baby food, Mac and cheese, etc. I can't wait to use it in this recipe!
DeleteThe pumpkins you carve are not the same as the pumpkins you eat. If you make your own pumpkin puree, you want to use pie pumpkins or sweet pumpkins. These pumpkins are little, not the large ones you carve.
Deletebut, you can use the carving pumpkins, because My mom would do the same when we were little and it tasted the same. She might have used a bit more sugar when making muffins or pies. But, it can be done.
DeleteDo you need to simmer the pumpkin and spices? Or is that step crutial?
ReplyDeleteHi! I've always simmered the pumpkin & spices but I don't think it's necessary. Some of the reviewers at allrecipes.com say it adds depth of flavor & others say it's fine just mixing everything together without cooking it. I think it'd be great either way. I mostly do it because I like the smell while it's cooking, ha! Let me know how they turn out! :)
DeleteJust wanted to say that these muffins are amazing! Found the recipe via pinterest and because I love everything pumpkin I wanted to try them. My family loved them! The pumpkin flavor is great..you actually taste it (unlike a lot of other recipes out there) and they were so moist. I had milk chocolate chips in the house so I used those instead of semi sweet, which only made them a little sweeter and so yummy!
ReplyDeleteI'm so happy to hear that you tried them & loved them! Mmmm...milk chocolate sounds like a delicious substitute! :) Thanks for stopping by!
DeleteIm a pumpkin lover which the rest of my family is not. So glad to have found a treat that I can indulge in all to myself!! Going to try these tonight and I will let you know how they turn out. Thanks for the idea I can't wait to try these!
ReplyDeleteWOW!!! These are some of the best muffins I have ever made (and I bake a LOT!!!) So moist, great pumpkin flavour and the chocolate adds a little hint of something sweet! I will definitely be making these again! I made a triple recipe as I do some minor catering for my office (I bring in coffee break snack every Friday) and I am sure they will all be drooling over these muffins!!
ReplyDeleteI am adding your blog to my list that I regularly follow and I look forward to more recipes :D Have a great day, you've made mine!!
Ok I've made these twice after seeing this on pinterest. Just took a bunch to a Halloween party. They were a hit. Thanks for the recipe... A new family favorite! Very moist and addicting!
ReplyDeletedo you think regular chocolate chips will work?
ReplyDeleteMost definitely! Mini or regular chocolate chips work great! :)
DeleteFound your recipe on Pinterest and made it last night. Absolutely delicious! Though just a heads up to anyone looking for the nutrition facts, I think allrecipes.com was more than a bit off on their calculations. When I put everything into my calorie counter it measured out to about 230 calories a muffin if you make 16 muffins. Of course that won't stop me from inhaling the ones I made, but it's something to keep in mind :)
ReplyDeleteOH.MY.WORD.
ReplyDeleteI found this recipe on someone's pinterest board, which directed me to this post. All I can say is I have made it twice, and doubled it each time as I buy the 29-oz cans of pumpkin. And every time, all 24 muffins are DEVOURED by my large family (we have 6 children).
I made them the second time yesterday for our small group at church last night, and again rave reviews. I had 8 left and they were devoured by my children and their friends as I walked to the van!
This recipe has already been laminated for safe keeping in my kitchen!!!
Thanks for sharing!!!
Oh my goodness I have to make these! They look yummy! I am going to make them for a Animal Shelter Fundraiser and also making the Pumpkin Spice Cookies as well! Thank you for sharing! I will let you know how they came out! I am a new follower, come by if you'd like to my blog! Beautiful creations!
ReplyDeleteWarmest Regards,
Annamaria
Completely wonderful!! we made a few changes. we did half regular flour and half whole wheat flour, we used applesauce instead of oil and Heath toffe bits instead of chocolate chips. They were scrumptious!!Especially right out of the oven!!!
ReplyDeleteOhhhh...heath toffee bits!!! I LOVE that idea! I have some. I love you! :)
DeleteHi there, may I ask why you don't bake in the paper cups?
ReplyDeleteLOL, I have no idea! Probably because my mom never used baking cups when she made any kind of muffins. It's a personal preference thing so feel free to use baking cups. :)
DeleteI think I'm going to try a few with cinnamon chips, it can't be bad.
ReplyDeleteDO IT!! And report back! :)
DeleteOH MY! My 12 year old son "made" these, they are in the oven right now! they smell sooo good. Can not wait to get my hands on them! Thank you for the recipe!!
ReplyDeleteYou're very welcome! Way to go on getting your son cooking at a young age. Hope your family enjoys the muffins! Thanks for stopping by!
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