Pumpkin Chocolate Chip Muffins
As summer fades into fall, I start whipping out the pumpkin recipes.
From cookies to pie, pumpkin seems to capture the flavor of the autumn season. Pumpkin is loaded with vitamin A, making it a great choice for those who want to stay lean.
For those who don’t, of course, a smidgeon of chocolate always makes this delicious dessert go down easy.
Preparation time : 15 min
Cooking time :45 min
Yield: 1 dozen rolls
Ingredients
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin-pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/4 cup sugar
Optional
• 1/2 cup mini chocolate chips, plus more for sprinkling on top
Directions
Preheat oven to 350 degrees.
In a large bowl, begin by whisking together dry ingredients: flour, baking powder, pumpkin pie spice, baking soda and salt. Then add pumpkin puree, vegetable oil, eggs, and sugar until thoroughly blended. Fold in chocolate chips.
Grease or line muffin tin with paper then spoon in batter. Each slot should be about 2/3 full. Sprinkle additional chocolate chips on top as desired.
Bake for 25-30 minutes. Insert toothpick into a muffin, if it comes out clean, then the muffins are ready. Cool in pan for 5 minutes then remove to a rack.
Then enjoy!
Additional Muffin Recipes
Pumpkin Chocolate chip muffins have always been my favorite fall treat. When made the night before, they make a great breakfast. But if you’re anything like me, you’ll find that these particular muffins are best when they’re straight out of the oven, fresh and oozing with chocolate. These muffins have an amazing way of sticking to the roof of your mouth and then melting in a burst of pumpkin flavor. Be careful not to burn your tongue though! On more than one occasion I’ve let my excitement overwhelm my better senses and eaten a muffin too hot than is good for me. (It was well worth the pain.)
This and other delicious (and healthy) muffin recipes can be found here.